Adobo and Roasted Peanut Popcorn
A spicy snack mix of popcorn and peanuts with a kicking smoky adobe coating.
4 quarts unbuttered and unsalted popcorn (air popped)
1/4 cup peanuts
1 egg white*
2 tablespoons granulated sugar
1 tablespoon adobo sauce (from one 7-ounce can chipotle chiles in adobo sauce; reserve chiles for other use) or 1 tablespoon chipotle pepper sauce
1/4 teaspoon salt
- Preheat oven to 300°F (150°C). Line a large, rimmed baking sheet with parchment paper (or foil sprayed with cooking spray). Spread popcorn and peanuts onto prepared baking sheet.
- In a small bowl, whisk together egg white, sugar, adobo sauce and salt until foamy. Pour over popcorn and toss to coat evenly.
- Bake 20 minutes, stirring once midway through baking time. Cool completely before storing in an airtight container.
Makes 4 quarts.
Recipe and photograph provided courtesy of The Popcorn Board.