- 1/4 cup butter
- 2 1/2 tablespoons vegetable oil, divided
- 1 teaspoon sumac powder
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 3/4 cup unpopped popcorn
- 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.
- 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.
- Transfer popcorn to a large heat-proof bowl and let sit for 2 minutes to ensure better coverage by the butter.
- 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.
04/16/2018
recipepes.com
Butter Popcorn With Sumac, recipe
PT15M
PT1H
5
455 calories
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