South-of-the-Border flavored popcorn with kick.
1/3 cup vegetable oil
3 or 4 dried chiles
1 large clove garlic, cut into quarters
1 teaspoon cumin seed
1/3 cup unpopped popcorn
1/3 cup freshly grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
- Place vegetable oil, chiles, garlic and cumin seed in a small saucepan. Cook over low heat for 3 minutes; let stand 10 minutes.* Strain. Use only 3 tablespoons of seasoned oil for popping corn; reserve the rest.
- Pour reserved seasoned oil over popped popcorn, tossing to coat. Mix Parmesan cheese, paprika and salt. Sprinkle over popped popcorn, tossing to mix.
Makes 2 1/2 quarts.
*A larger amount of hot oil may be made and stored for future use.
Recipe and photograph provided courtesy of The Popcorn Board.