The spice mix is also great rubbed on meat or chicken before grilling and to season the dressing for South of the Border Chopped Salad.
To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.
Pop as much corn as you want. While hot, mix well with melted butter (you need butter for spices to stick to corn). In a big bowl or a paper bag, sprinkle spices over buttered popcorn, using about 1 tablespoon mixture for every 4 cups popped corn. Stir or shake to coat well.
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