Recipe courtesy of Giada De Laurentiis
Calabrian Chili Popcorn
Getting reviews...
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 189
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 79 mg
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 189
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 79 mg
Ingredients
Directions
- Heat a Dutch oven over medium-high heat. Add the oil and the popcorn kernels and cover the pan. Cook, shaking occasionally, until the kernels have popped and the popping has slowed to 1 or 2 every second or so. Pour the popcorn into a large bowl. To the hot pan, add the butter and swirl until melted. Add the chili paste and stir to combine. Drizzle the mixture over the popcorn and toss well to coat. Season with the salt and serve.
