I was practically raised on popcorn, it was a staple snack in our home. Sometimes on family movie night, it was even more important that the movie itself!
When I was a kid, popcorn was always topped with salt and butter… lot’s of butter… But by the time I was a teen, I was quite active in the kitchen and loved to experiment with food and flavours, and saw no reason to limit my popcorn toppings to only salt and butter. Why not cinnamon and sugar? Why not garlic?… Sure, I got a few funny looks from my family, but who cares. Right?
This recipe is a nod to my favourite savoury mix that I did back then. I’ve always been a fly-by-the-seat-of-my-pants kind of person when it comes to spice, so I actually nailed down measurements for you. Then I added some cinnamon for fun, which definitely took the favour up a notch, adding a warm, subtle sweetness that I love (should have thought of that sooner).
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Recipe Type: snack
Makes: 7 cups
- 7 cups Popped Corn*
- 2 tbsp Coconut Oil
- 1 tsp Ground Cinnamon
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Ground Cumin
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Salt (or more, to taste)
- 1/8 tsp Ground Allspice
In a small saucepan, over low heat, melt the coconut oil. Add the cinnamon, garlic powder, onion powder, cumin, cayenne pepper, allspice, and salt. Cook for 1 minute, stirring constantly. Pour over popcorn and toss to coat evenly.
If needed, sprinkle popcorn with additional salt, to taste.
Best eaten the day made, but leftovers can be stored in an airtight container for up to 3 days.
*Use your favourite method to pop your corn kernels (microwave, oil, or air popped). To get approximately 7 cups of popped corn, I pop 1/4 cup of kernels in my hot air popper.
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