With the exception of this popcorn, I have never made a flavored popcorn or special variety other than the original plain version.
This mexican popcorn has cumin, oregano, paprika and lime. I added a pinch of cayenne and it gave the popcorn a spicy touch.
I never knew that homemade popcorn was this simple and so easy to make!
All you have to do for this recipe is pop your kernels in a large pot,
make your topping in a small saucepan, and pour the topping over the popped kernels.
Also, if you don't have coconut oil you can use vegetable oil for the kernels and butter for the topping.
6 tablespoons coconut oil, divided
1/3 cup popcorn kernels
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon oregano
pinch of cayennne
juice and zest of 1/2 lime
Place 3 tablespoons of the coconut oil and 2 or 3 kernels over medium-high heat in a 3 quart pot. Place a lid on the pot and once the kernels start to pop, add the remaining kernels and place the lid back on the pot. Shuffle the pot from side to side on the stove and allow the kernels to pop until you start to hear the kernel popping slowing down. At this point, remove the pot from the heat and place the popped popcorn in a large bowl and set aside.
Melt the remaining 3 tablespoons coconut oil over medium-high heat in a small saucepan. Stir in the paprika, cumin, oregano, and cayenne and allow to sit for 1 minute. Stir in the lime juice and quickly stir the mixture into the popcorn. Season with kosher salt and add the lime zest.