Cajun-Spiced Popcorn
A bold, herb-flecked snack with a slow-building heat
Why This Recipe Works
Infusing spices directly into the melting butter ensures the heat is evenly distributed across every kernel. This version uses fresh thyme and red pepper flakes to create a savory, aromatic snack that far surpasses pre-packaged options.
Instructions
Combine the butter, red pepper flakes, thyme, hot sauce, garlic powder, paprika, and onion powder in a small saucepan over low heat. Stir occasionally until the butter is completely melted and the spices are fragrant, then keep warm while popping the corn.
Heat the oil and three kernels of corn in a large, heavy-bottomed pot over medium-high heat until the oil shimmers. Once those test kernels pop, add the remaining kernels and cover the pot.
Shake the pot constantly over the heat to prevent burning until the popping slows to one or two seconds between pops. Remove from the heat immediately.
Transfer the popcorn to a large bowl and drizzle the warm spiced butter over the top. Toss thoroughly with a large spoon to coat every kernel, then season with salt to taste. Serve immediately while still hot and crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best consumed immediately. Store leftovers in an airtight container for up to 2 days, but popcorn will lose its crispness.
What substitutions can I make?
- fresh thyme: 1/2 tsp dried thyme
