Makes 4-6 snack portions, 1 Aurora portion
Anyone who knows me, knows of my deep obsession with popcorn. I don’t have to be pregnant to devour a bag on my own in one sitting. This chili topping is one of my favorites, which brings me back to days at my old apartment watching “The Bachelor” and eating popcorn and drinking red wine with my roommate. My new roomy is a little too young to munch on the kernels and definitely too young for the wine. Plus there’s the fact his dad decided the Bachelor/Bachelorette series was harmful to his development so now its mostly me with a good bag of popcorn, a little toddler snuggled up next to me and Zootopia playing on loop.
1 tablespoon canola oil
½ cup popcorn kernels
4 tablespoons salted butter
½ teaspoon smoked paprika
½ teaspoon chile lime seasoning (Trader Joe’s) or just chile powder
In a medium saucepan with a lid, add canola oil and popcorn kernels. Cook on medium-high, shaking softly until popcorn starts to pop. Once the popcorn has reached the lid, turn off heat but keep the lid on. In my pot it will pop up about one inch but the lid will keep those kernels from exploding.
Meanwhile in a small sauté pan, melt the butter on medium heat and stir in the spices once melted. Drizzle the chili butter over the finished popcorn in a large bowl, tossing as you go to evenly distribute. Savor with relish!