One last recipe for a savory version. It’s adapted from Recipes Remembered and will use part of one of those hot peppers in your box as well. Obviously there’s so little tequila that it’s totally optional but won’t you love serving “tequila popcorn”?
Ingredients:
2 quarts (8 cups) popped popcorn 2 1/2 tablespoons unsalted butter, melted 1 teaspoon freshly squeezed lime juice 1/4 teaspoon lime zest 1/2 teaspoon tequila 1/2 small jalapeno, seeds and membrane removes, minced 1/4 teaspoon freshly ground black pepper 3/4 teaspoon salt 1/2 teaspoon red pepper flakes 1/2 teaspoon ground cumin
Preparation:
Preheat the oven to 300 degrees. Line a baking sheet with a silpat or parchment paper.
Put the popcorn in a large bowl.
In a small bowl or liquid measuring cup, combine the butter, lime juice, tequila, lime zest and jalapeño and set aside. In another small bowl, combine the pepper, salt, red pepper flakes and cumin.
Pour the butter mixture over the popcorn, a little at a time, tossing the popcorn to coat as you go. Next, pour the spice mixture over the popcorn and toss to coat. Spread the mixture out on the baking sheet and bake for 5-7 minutes or until dry.