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Snack
Crispy Chili Popcorn
Give movie night some extra kick with Crispy Chili Popcorn, featuring Tillamook Extra Creamy Unsalted Butter and spicy chili crisp. The best part of watching movies at home is you can always pause to whip up another batch
15MINserves 3
Ingredients
1 tbsp clarified Tillamook Extra Creamy Unsalted Butter
½ cup popcorn kernels
1 tbsp crispy chili oil, no particulate
1 tsp crispy chili particulate, patted dry
Salt to taste
To make the clarified butter:
Place a stick of butter in a glass measuring cup and cover with a paper towel. Microwave for 30 seconds at a time, until melted and separated.
Slowly pour the layer of clarified butter into a separate container, careful not to include any of the water or milk solids on the bottom layer.
Cover and refrigerate the clarified butter until you are ready to use.
To make the popcorn:
Add 1 tbsp of the clarified butter to a deep, hot pan with a fitted lid (clear lids make it easiest to keep an eye on).
Immediately add popcorn, moving pan back and forth to keep kernels moving. When a couple of kernels have popped, lift the lid and add crispy chili oil. Replace the lid and continue moving the popcorn.
Turn off the heat when popping slows.
When popping has stopped, add crispy chili particulate and salt.
Tip: "Particulate" refers to the little crispy, crunchy bits and chunks in crispy chili oil. For this recipe, you'll need to separate the oil from the particulate since they're used in different quantities and stages.
Shake to distribute evenly and serve.
