Habanero Garlic Popcorn
Ingredients:
- 1 tablespoon vegetable oil and more for seasoning.
- 2 tablespoons popcorn kernels
- 3 habaneros
- 1/2 tablespoon garlic powder
- 1/2 teaspoon salt.
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Procedure:
- First, dry your habaneros by cutting them in half and placing them in the oven at 200F. Keep an eye on them and if they start to brown, lower the temperature so they maintain their orange color. Continue cooking until they are fairly shrunken and dry, but not completely crisp, about 2 hours. Remove from the oven and let cool (where they will harden).
- When the peppers are dry, pulse them in a food processor or spice grinder to make a powder.
- Cook the popcorn according to package directions, or as follows: Add oil to a large 3-quart or larger pot over medium heat. Add the popcorn kernels and cover, with the lid ajar.
- Shake the pot back and forth every few minutes. Remove from heat when popping has subsided and most of the kernels are popped, about 7 minutes. Set aside.
- While the popcorn is cooking, mix the habanero powder with the garlic powder and salt.
- When ready to serve, lightly drizzle the popcorn with about 1 teaspoon of oil. Just enough to soak the popcorn without making it greasy or soggy. Toss to coat. Immediately sprinkle seasoning over popcorn and toss again to coat. Serve immediately.
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