CHIPOTLE CHILI POPCORN

Get yourself a large sturdy saucepan with a lid and put it on a medium eat with a couple of lugs of peanut oil. Add a cup of popcorn kernels, put the lid on, and shake the pan every few seconds. When the first kernels start popping, keep the pan moving and add a large pat of butter and about 1 teaspoon of a funky chili powder (smoked chipotle chili powder is incredible). If you can find some interesting dried chiles remove their stalks, bash the chiles to a fine powder in a pestle and mortar, and use that instead of the chili powder. Keep shaking the pan until it’s all popped, then tip the popcorn onto a big tray and season to your liking with sea salt and 1 teaspoon of chili powder, to taste. A brilliant thing to serve for nibbles.

All recipes from "Jamie’s America," by Jamie Oliver
Copyright (c) 2010, Published by Hyperion
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