Hot Mustard Popcorn
Chili Popcorn
Cajun Corn
Buffalo Style Hot Popcorn



Hot Mustard Popcorn

2 qt. popcorn, popped in 1/4 cup oil
1 tsp. dry mustard
1/2 tsp. thyme
1/4 tsp. ground black pepper
Dash of cayenne pepper
1/2 tsp. low-sodium salt

Keep popcorn warm. Mix seasonings together. Add to popped popcorn and mix
thoroughly.


Chili Popcorn

3 qt. popped popcorn
2 Tbsp butter or margarine, melted
1 Tbsp Dijon mustard
2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground cumin

Place popcorn in a large bowl. Combine the remaining ingredients; drizzle
over popcorn and toss until well coated. Yields 3 quarts.


Cajun Corn

21/2 qt. popped popcorn
1/4 cup butter, melted
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1 tsp. lemon pepper

Pour butter over warm popcorn. Combine remaining seasonings and sprinkle
over popcorn; toss to mix. If desired, bake at 300:F for crispier popcorn.



Buffalo Style Hot Popcorn

2 1/2 qt. popped corn
2 cup corn chips, slightly broken
1 cup dry-roasted peanuts
1/4 cup butter
2 Tbsp Louisiana-Style Hot Sauce
1 tsp. celery seed
1/4 tsp. salt (optional)

In small bowl, place 2 cups popped corn; set aside. Combine remaining
popcorn with corn chips and peanuts. In small saucepan, melt butter with
hot sauce, celery seed and salt; pour over popcorn/peanut mixture, tossing
gently to coat. Spread on 15 x 10-inch baking sheet. Bake at 350:F for 10
minutes. Remove from baking sheet to large serving bowl. Toss with
remaining 2 cups popped corn. Serve immediately or store in airtight
container.



--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/