Three-Pepper Popcorn
Submitted by taverrn
Stovetop popcorn popped in garlic-infused oil, then tossed with cayenne, cracked black pepper, and hot sauce butter. This fiery, crunchy snack blows microwave bags out of the water.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minPut down the microwave bag. Step away from the sad, soggy popcorn. You deserve better, and this three-pepper version delivers.
Kernels get popped in a mix of corn oil and olive oil with split garlic cloves sizzling alongside them, so every piece picks up that toasty, savory flavor from the start.
Then comes the triple punch: cayenne for slow-building heat, coarsely ground black pepper for bite, and hot sauce melted into butter for a tangy, fiery coating that clings to every kernel.
It’s the kind of snack that makes movie night feel like an event.
Kitchen Tips
- Heat the oil until it just starts to smoke before adding the corn, that’s the sweet spot for big, fluffy pops
- Shake the pot vigorously once the popping picks up to prevent burning on the bottom
- Remove the split garlic cloves before tossing so they don’t scorch and turn bitter
- Adjust the cayenne and hot sauce to your heat tolerance. Start small, you can always add more
Ingredients
Directions
In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes.
Add 1 kernel popping corn and heat until kernel pops.
Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop.
Shake vigorously until popping subsides.
Remove from heat.
Remove garlic. Mix hot pepper sauce with melted butter.
Toss popcorn with minced garlic, cayenne, black pepper, salt and hot pepper/butter.
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