fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


  • 2 tablespoons canola oil
  • 1 teaspoon crushed red peppers/Mexican chili
  • 1/2 cup popping corn
  • 1/2 teaspoon extra fine salt, or to taste


  1. Coat the bottom of a large stock pot with the oil.
  2. Add the crushed red pepper and turn the heat on to medium-high.
  3. Add the popping corn and shake the pan to coat the corn.
  4. Allow the oil to heat for a minute, then cover tightly and reduce the heat to medium.
  5. Pop the corn, shaking the pan frequently to keep the corn from burning.
  6. When the popping slows considerably, turn off the heat and allow the corn to pop for another minute until the popping stops.
  7. Sprinkle with the salt and toss to coat.
  8. Transfer to a bowl and enjoy!

Recipe Card powered byTasty Recipes


Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.