Sumac and chili powder give regular butter popcorn a spicy and tangy kick for movie-watching night or a colorful, lemony snack.
Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
426 Calories
Recipe Instructions
Step 1
Combine butter and 1/2 tablespoon oil in a saucepan over medium-low heat; cook and stir until butter is just melted, 1 to 2 minutes. Stir sumac, chili powder, and salt into butter-oil mixture.
Step 2
Heat 2 tablespoons oil in a large saucepan over high heat. Add 3 popcorn kernels to the oil and cover saucepan with a lid. Once the 3 kernels have popped, the oil is ready. Add the remaining popcorn, cover saucepan, and cook popcorn, shaking saucepan constantly, until you no longer hear popping. Remove saucepan from heat.
Step 3
Transfer popcorn to a large heat-proof bowl and let sit for 2 minutes to ensure better coverage by the butter.
Step 4
Pour half of the butter mixture in a second large bowl and swirl it around the bottom and sides; add popcorn and mix with a big spoon. Transfer the popcorn back in the first large bowl; stir again. Pour remaining half butter mixture into the second bowl and swirl around again; add the popcorn in and mix again.
