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.
- 2 teaspoons kosher salt
- 2 teaspoons ground chile powder
- 1 teaspoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- Popcorn kernels
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.