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Ingredients
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¼ cup butter
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2 ½ tablespoons vegetable oil, divided
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1 teaspoon sumac powder
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1 teaspoon chili powder
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¼ teaspoon salt
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¾ cup unpopped popcorn
Directions
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Combine butter and 1/2 tablespoon oil in a saucepan over medium-low heat; cook and stir until butter is just melted, 1 to 2 minutes. Stir sumac, chili powder, and salt into butter-oil mixture.
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Heat 2 tablespoons oil in a large saucepan over high heat. Add 3 popcorn kernels to the oil and cover saucepan with a lid. Once the 3 kernels have popped, the oil is ready. Add the remaining popcorn, cover saucepan, and cook popcorn, shaking saucepan constantly, until you no longer hear popping. Remove saucepan from heat.
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Transfer popcorn to a large heat-proof bowl and let sit for 2 minutes to ensure better coverage by the butter.
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Pour half of the butter mixture in a second large bowl and swirl it around the bottom and sides; add popcorn and mix with a big spoon. Transfer the popcorn back in the first large bowl; stir again. Pour remaining half butter mixture into the second bowl and swirl around again; add the popcorn in and mix again.
Nutrition Facts (per serving)
426 | Calories |
29g | Fat |
38g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 3 | |
Calories 426 | |
% Daily Value * | |
Total Fat 29g | 38% |
Saturated Fat 12g | 59% |
Cholesterol 41mg | 14% |
Sodium 313mg | 14% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 8g | 28% |
Total Sugars 1g | |
Protein 6g | 13% |
Vitamin C 1mg | 1% |
Calcium 19mg | 1% |
Iron 2mg | 9% |
Potassium 175mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.