Cajun Popcorn
By Greenpan
Cajun Popcorn
By Greenpan
Yield/Serves:
Makes 24 cups
- 1 cup popcorn kernels
- 9 tablespoons coconut, peanut, or canola oil (high smoke point oil)
- ¼ cup melted butter
- 2¼ teaspoons coarse salt
- 1¼ teaspoons paprika
- ½ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon ground pepper
- ¾ teaspoon dried oregano
- ¾ teaspoon ground thyme
- ½ to ¾ teaspoon cayenne pepper
In a small bowl, stir together salt, paprika, garlic powder, onion powder, pepper, oregano, thyme, and cayenne pepper.
Put a large casserole on the burner. Press ’Start’ and then ’High Fry’, heat the oil. If you are using coconut oil, allow all of the solid oil to melt. Put 3 or 4 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the popcorn kernels in an even layer. Press ’Low Fry’, cover and count 30 seconds. The popcorn should begin popping soon, all at once. Keep the lid slightly ajar to let the steam from the popcorn release.
Once the popping slows to several seconds between pops, press ’Warm’ and remove the lid. Pour the popcorn in a large bowl, drizzle butter over popcorn and toss. Add spice mixture and toss to coat.
Put a large casserole on the burner. Press ’Start’ and then ’High Fry’, heat the oil. If you are using coconut oil, allow all of the solid oil to melt. Put 3 or 4 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the popcorn kernels in an even layer. Press ’Low Fry’, cover and count 30 seconds. The popcorn should begin popping soon, all at once. Keep the lid slightly ajar to let the steam from the popcorn release.
Once the popping slows to several seconds between pops, press ’Warm’ and remove the lid. Pour the popcorn in a large bowl, drizzle butter over popcorn and toss. Add spice mixture and toss to coat.