Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/4 cup unsalted butter
- 1/4 cup chamoy sauce
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Whisk
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot, heat the butter over medium heat until melted.
3. Add the popcorn kernels and stir to coat with the butter.
4. Cover the pot with a lid and shake it occasionally until the popping stops.
5. Pour the popcorn into a large mixing bowl.
6. In a separate bowl, whisk together the chamoy sauce, chili powder, garlic powder, and salt.
7. Pour the chamoy mixture over the popcorn and toss until the popcorn is evenly coated.
8. Spread the popcorn onto a baking sheet in a single layer.
9. Bake for 10-15 minutes, or until the popcorn is crispy.
10. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 5 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 300°F (150°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220 per serving
- Fat: 14g
- Carbohydrates: 20g
- Protein: 2g
- Fiber: 4g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter.
- If chamoy sauce is not available, try using hot sauce or salsa instead.
Variations:
- Add chopped peanuts or cashews for extra crunch.
- Use different spices or seasonings to customize the flavor.
Tips and tricks:
- Make sure to shake the pot occasionally while popping the popcorn to prevent burning.
- Use a large mixing bowl to make it easier to coat the popcorn with the chamoy mixture.
- Spread the popcorn onto a baking sheet in a single layer to ensure even baking.
Storage instructions:
- Store any leftover popcorn in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the popcorn, spread it onto a baking sheet and bake at 300°F (150°C) for 5-10 minutes, or until crispy.
Presentation ideas:
- Serve the popcorn in a large bowl or individual cups.
- Sprinkle extra chili powder or garlic powder on top for added flavor.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Mexican beer or margaritas
Suggested side dishes:
- Fresh fruit salad
- Guacamole and tortilla chips
Troubleshooting advice:
- If the popcorn is too spicy, try reducing the amount of chili powder or adding more butter to balance the flavor.
Food safety advice:
- Make sure to use fresh popcorn kernels and check for any unpopped kernels before serving.
Food history:
- Chamoy is a popular Mexican condiment made from pickled fruit and chili peppers.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a snack or appetizer at a party or movie night.
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Region: Mexican