Ingredients
4
4 servings
- •2 tablespoons canola oil
- •0.5 cup white popcorn kernels
- •0.5 teaspoon popcorn salt, divided
- •0.125 teaspoon garlic powder
- •0.125 teaspoon onion powder
- •0.125 teaspoon ground cayenne pepper
- •0.125 teaspoon ground chipotle chile pepper
- •0.125 teaspoon ground ancho chile pepper
Instructions
- Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to hot oil. The oil is ready when kernel pops.
- Pour popcorn kernels into hot oil; season with 1/2 of the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all kernels are popped, 5 to 10 minutes. Remove the pot from heat.
- Sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.
Nutritional Facts
Per 4 servings
- Calories: 155
- Carbohydrate: 19g
- Fat: 8g
- Fiber: 4g
- Protein: 3g
- Sugar: 0g
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