Chili-Lime Popcorn
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Martha Stewart Living, September 2005
- Yield Serves 8
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Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup popcorn kernels
- 1 1/4 teaspoons chili powder
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon coarse salt
- 1 tablespoon finely grated lime zest
- 1 large lime wedge (about 2 limes total)
Directions
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Heat 1 tablespoon oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping slows, 6 to 7 minutes. Remove pan from heat; let stand, covered, 1 minute.
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Stir together spices, salt, and zest in a small bowl. Toss hot popcorn with remaining tablespoon oil in a large bowl; sprinkle with spice mixture. Squeeze lime wedge over popcorn. Toss to coat.
I must say I rather enjoyed the zippiness of the lime and chili powder. However, I had to add a bit more salt and oil to the finished product. Another caveat is that the lime juice will make some kernels soggy. Overall though, I liked it and I would make it again.
This recipe wasn't bad, but it definitely is missing a certain something. I made this for a Halloween party where our attendees had a lot of varied allergies. It was somewhat popular, but I wouldn't make it for myself. I'd rather eat plain unsalted popcorn than this, I think.
I made this and it did not taste very good. I used all of the correct ingredients and followed the instructions completely. I threw the popcorn out and would not recommend this recipe.