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.
Copyright 2001, Tori Ritchie. All Rights Reserved.
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