Chile-Lime-Tequila Popcorn

Cooking With Rania - "POPCORN!"
KDKA Pittsburgh Today Live 7/27/2011

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Chile-Lime-Tequila Popcorn

4 quarts freshly popped corn
1/3 cup butter, melted
2 teaspoons freshly squeezed lime juice
teaspoon lime zest
1 teaspoon tequila
small jalapeno, seeds and membrane removed, minced
teaspoon freshly ground black pepper
1-1/2 teaspoons salt
1 teaspoon red pepper flakes
1 teaspoon ground cumin

Preheat the oven to 300 degrees. Line a baking sheet with foil or a silicone baking sheet and set aside.

Put the popcorn in a large, clean paper bag or a washable muslin bag. In a medium-size bowl, whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. In a small bowl, combine the black pepper, salt, red pepper, and cumin.

Drizzle the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Sprinkle the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat.

Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, 5 to 7 minutes.
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