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Favorite spiced popcorn?

nooodles Jan 3, 2006 02:31 AM

I'm getting ready to make a weekend's worth of snacks for a group of friends, and wanted to add a savory option to all the sweets that everyone is sure to bring. I like the mix below, but was wondering if others have added additional ingredients or have anything positive/negative to say about this particular blend?

1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon salt
Dash cayenne pepper
Dash ground cinnamon
12 cups popped popcorn

I'm more interested in spicy (meaning either herbs and spices or spicy as in hot hot hot!) than cheesy.

Link: http://www.chezpei.com

  1. y
    Yukari Jan 3, 2006 07:26 AM

    Popcorn is easy to "spice up".

    Parmesan cheese
    aonori (Japanese seaweed flakes)
    Korean nori (Korean flavored seaweed, I shred to pieces and then thrown on a bowl of piping hot popcorn)

    1 Reply
    1. re: Yukari
      MAH Jan 3, 2006 01:30 PM

      I like the recipe I found online for the popcorn served at the Tabla Bread Bar. The dry mango powder (amchur) and black salt are the distinctive flavors in this mixture. It's wonderful tossed over hot popcorn served with cocktails.

      1 part Chat Masala (we use MDH Brand - it contains salt, dry mango, cumin, black salt, coriander, pomegranite seeds, ginger, chillies, mint leaves, caraway, nutmeg, cloves)

      2 parts Cumin

      2 parts Paprika

      1 pinch Cayenne

    2. t
      torty Jan 3, 2006 12:19 PM

      We included Mrs. Dash extra spicy (red cap) with the whirley pops we gave out as gifts this year. It is both flavor spicy & "hot" spicy"- nice mix.

      1. j
        Jess Jan 3, 2006 03:12 PM

        I did a bunch of sweet and spicy nuts for Christmas. It called for cayenne and paprika, but I switched almost half the paprika to ground anchos. I bought them whole and ground them in a food processor. The flavor was distinctive, and I think grinding it fresh really made a difference.

        1. s
          semmel Jan 3, 2006 04:57 PM

          Well you know your friends, but I don't get this need to spice up classic foods. butter and salt.

          And it takes me a half hour in the store to find plain salted tater chips to go with my crab or lobster.

          4 Replies
          1. re: semmel
            nooodles Jan 3, 2006 06:07 PM

            You're right. I made a few batches of popcorn today and didn't care much for the spiced one. Much preferred the batches with a little finely grated parmesan or a quarter cup of superfine sugar (give it a kettle corn like quality).

            1. re: nooodles
              pat Hammond Jan 3, 2006 07:02 PM

              Tell me about using super fine sugar, please. Do you dust it on after the corn is popped?

              1. re: pat Hammond
                nooodles Jan 3, 2006 07:20 PM

                I heated up the oil with one kernel of corn in it, and when it popped I threw in about a half cup of kernels along with half the sugar. As soon as the popping stopped I sprinkled on the rest and shook like crazy. I'm going to need to experiment more, since I feel like the first batch of sugar is prone to burning, and the second is likely to not melt.

                Or maybe I just need to use regular sugar. Any suggestions? Does it caramelize on the corn the way farmers' market kettle corn does?

                1. re: nooodles
                  Pat Hammond Jan 3, 2006 07:47 PM

                  The only thing I can think of to try is to use regular sugar while it's popping and then hit it with some of the super fine when it's still really hot. I don't know what I'm talking about though, but think it sounds mighty good!

          2. j
            JC Jan 3, 2006 09:36 PM

            Ground chipotle, salt

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