Saturday, August 14, 2010
Spicy Campground Popcorn
1/2 cup unpopped popping corn
1/4 cup butter
3/4 tsp chili powder OR herb seasoning blend (I like Big Daddy's Superb Herb Seasoning)
1/4 tsp garlic salt OR granulated garlic for salt-free popcorn
Dash (or to taste) ground cayenne OR ground habanero for extra-hot popcorn
Combine the butter, chili powder or herb seasoning, garlic salt or garlic, and cayenne or habanero in the saucepan. Place the saucepan on the edge of the grill to melt the butter and keep warm.
Tear off two very large (36" x 18") pieces of foil and fold each in half to make 18" squares. Place your fist in the middle of each square and fold up the sides around your fist to make each square into a pouch. Divide the popcorn evenly in the middle of each pouch, then bring the corners of each pouch together and squeeze tightly to seal the edges -- make sure to leave room in the pouches for the popcorn to pop! Tie a piece of string securely around the top of each pouch and then tie each pouch to the end of the long grilling tool or stick. Use the tool or stick to hold each pouch directly over hot coals (don't let the pouches actually touch the coals) and shake until the corn is popped (about 6 to 8 minutes). Move the pouches onto a safe surface to cool until safe to touch. Remove the saucepan from the grill and stir the butter-seasoning mixture to combine thoroughly. Untie the string and open each pouch, then pour the melted seasoned butter over the popped popcorn, tossing the popcorn to coat evenly. Enjoy!
PS: For a zesty, salt-free alternative, you can substitute 1 teaspoon of Louisiana Bayou Blend Seasoning in place of all the other seasonings and spices in this recipe.