In a small saucepan over a low heat, melt together the lime juice and 2 tbsp (30g) of the butter.
Once melted, tip in the spices & give it a quick mix. Allow to sit over a low heat, stirring occasionally, whilst we get on with the popcorn.
I have actually put off trying savoury popcorn for a long time. If it wasn’t saturated in caramel I didn’t want to know! However, after visiting a local Mexican restaurant that served complimentary savoury popcorn, my mind was changed. It was nowhere near as weird as I thought it was going to be! This experience resulted in me trying to make my very own. So may I present to you, Mexican Butter Popcorn! It’s full of flavour, full of crunch and it’s actually pretty healthy too!
Here is what you will need to make a BIG bowl.
- 1 tsp Ground Cumin
- 1/2 tsp Chilli Powder
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Oregano
- 1/4 tsp Garlic Powder
- 1/2 tsp Onion Salt *
- 1 Lime, juice & zest
- 3 tbsp (45g) Unsalted Butter
- 100g Popcorn Kernels
Essential Equipment
- Very Large Lidded Saucepan
*Alternatively you can use 1/2 tsp of Onion Powder & 1/4 tsp of Salt.
Mexican Butter Popcorn Recipe
Firstly, mix together all the spices in a small bowl/ramekin.
In a small saucepan over a low heat, melt together the lime juice and 2 tbsp (30g) of the butter.
Once melted, tip in the spices & give it a quick mix. Allow to sit over a low heat, stirring occasionally, whilst we get on with the popcorn.
In a very large lidded saucepan, melt the remaining tablespoon (15g) of butter over a medium heat then add in the popcorn kernels. Stir to coat all the kernels in the butter then place the lid on.
Set the timer for 7 minutes, they should start popping by then. (Check the packet instructions just to be sure.) When they do start popping, give the pan an occasional shake. Be careful though as the lid will likely be hot.
When you can’t hear anymore popping, it’s ready.
Tip the popcorn out into a large bowl and pour over half the spice mixture.
Give it a really good mix then add the remaining mixture and the lime zest.
This snack is definitely best served straight away but if you do need to store it or make it ahead of time, I’m reliably informed that an airtight glass container will keep it fresh & crunchy for up to 3 days. I’m sure an airtight plastic container would be ok too.
This recipe really surprised me! The flavour is genuinely delightful and it’s just as moreish as the ‘smothered in caramel’ version that I’ve always loved. Mexican Butter Popcorn has definitely opened my eyes up to a new savoury world, I can’t wait to try out some more flavours!
I hope you enjoyed the post my lovelies, until next time.
Miss KitchenMason
Enjoyed this post? You’ll love my Garlic Parmesan Popcorn recipe.
As featured on Julia’s Simply Southern Meal Plan Monday #196
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