Cajun-Style Popcorn
Recipe: #15687
November 07, 2014
Categories: Snacks, Corn, Birthday, Fathers Day, Game/Sports Day, July 4th, Labor Day, Oven Bake Gluten-Free, Kosher, No Eggs, Vegan, Vegetarian, Spices, Spicy, Kosher Dairy, more
"Designer popcorn seems to be all the rage. This recipe caught my eye - it is peppy and a bit spicy. The recipe was originaly in "Ricardo" magazine with some modifications from me. It produces 6 cups of popcorn. The popcorn will keep for about 2 weeks stored in a sealed container & stored cool place. A shortcut but not quite as good is to use 2 teaspoon of prepared Cajun Spice mix."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (19.1 g)
- Calories 108.1
- Total Fat - 8.9 g
- Saturated Fat - 4.2 g
- Cholesterol - 15.3 mg
- Sodium - 247 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 1.2 g
- Sugars - 0.2 g
- Protein - 1.1 g
- Calcium - 4.5 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Pre-heat oven to 350f.
Step 2
Line a baking tray with parchment.
Step 3
Spread the popped corn on the tray.
Step 4
In a skillet melt the butter.
Step 5
Stir in all the spices.
Step 6
Drizzle the spiced butter over the popcorn, toss well.
Step 7
Bake in 350f oven for about 5 minutes or until the popcorn has completly absorbed the butter.
Step 8
Stir halfway through the baking.
Step 9
Serve now or place in a sealable container.
Tips
No special items needed.
1 Reviews
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