I know some of the guys don’t like sweets too much, so I wanted to share one more popcorn recipe before the Super Bowl gets here. I really love this recipe, because it turns the popcorn spicy red. You don’t see red popcorn often, and I think that it will really get people’s attention. Which, honestly, I think is something that we all want when we cook food for a party. If spicy popcorn is not your thing, take a look at some of these other gluten free snacks.
It’s looking like we may not make it to a Super Bowl party. John and I both have head colds and Lucy (the baby) started running a fever during the night. I think we’re about to hunker down for the weekend, stay out of the cold, and enjoy some time playing games, reading, and supervising David’s painting of a jillion Valentine’s Day card.
And, of course tomorrow is Cheat Day on our current dietary experiment, so we’ll be enjoying some delicious gluten free waffles for breakfast and gluten free pizza for supper. We still haven’t decided on lunch, but I’m thinking that this gluten free pie will be our dessert. I need some chocolate! The only problem is that I doubt we can eat an entire pie in a day, so some of my friends may get a nice surprise on Monday.
Have a great weekend!
Red Hot Chile Popcorn
2/3 c. popcorn
2 Tbsp. vegetable oil
1 Tbsp. chile powder
2 tsp. smoked paprika*
1 tsp. cumin
1 tsp. salt
1/2 tsp. cayenne pepper
4 Tbsp. olive oil
Pop the popcorn according to package instructions in 2 Tbsp. of vegetable oil (or other oil that can handle high temperatures). Microwave the olive oil for 15 seconds to warm it and add the spices to the olive oil. Stir well. Drizzle half of the spiced oil over the popcorn, toss well and repeat.
Because I know that you’ll ask, you can substitute regular paprika for the smoked paprika. But the two do taste different. The smoked paprika is what really sets this spice mix apart. Many people are not familiar with it, so when they taste the popcorn their usual reaction is, “Ooohh, what is in this?” And they you just smile and say, “Oh, that’s the secret ingredient.”