South of the Border Popcorn
With all of the rich desserts of the holidays, sometimes it’s good to bring in a slightly lighter fare, while at the same time keeping the savority coming. Popcorn. Or.. in our house… “poppycorn?” said in a doggy voice. Lucy the dog comes running when we start up the air popper, and it’s what we imagine her saying.
I’m always looking for more ways to dress up popcorn. I’ve made Cool Ranch popcorn, BBQ popcorn, and blogged about them. I’m currently working on my Asian Spice popcorn… but haven’t yet perfected it.
Tonight though, I hit a home run with my South of the Border popcorn. And when I say I hit a home run, we’re not talking about an infield home run… I hit it outta the park! Enough softball/baseball metaphors for you? Last summer was my first season playing in 15 years… so I had a blast, but it was incredibly humbling!
Nothing humble about this popcorn recipe though. Also, I’m not entirely sure what border it’s south of, since Frank’s Red Hot Sauce (prominently used in my buffalo chicken recipes) is a key ingredient. Either way, it’s for sure south of the Alaskan border, and I’m going for the gold with South of the Rio, since you really could substitute any hot sauce (though the only other hot sauce in my cabinet is sriacha).
|South of the Border Popcorn|
- 6 cups popped popcorn
- 2 tbsp butter, melted
- 1 tbsp Franks Red Hot Sauce (or your favorite hot sauce)
- 1/2-1 tsp cumin
- 1/2-1 tsp ground coriander (or 2 tsp diced fresh cilantro)
- 1/2-1 tsp smoked paprika
- 1/4-1/2 cup grated cheese (Pepper Jack, Jalapeno Havarti or Mexican blend)
- salt to taste
- Mix the butter, hot sauce and spices together.
- Spoon butter mixture over popcorn and allow to melt.
- Sprinkle with shredded cheese and salt.
- Toss the popcorn.
- Repeat spooning the butter mixture, sprinkling of cheese & salt and tossing until no more of the butter mixture remains.