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6 to 8 servings Easy
5.0 8
(8)
Total:
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Ingredients (6)

  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup popcorn kernels
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon hot chile oil, such as La-Yu
Nutritional Information
  • Calories120
  • Fat8.52g
  • Saturated fat3.88g
  • Trans fat0.24g
  • Carbs10.25g
  • Fiber1.3g
  • Sugar2.89g
  • Protein1.15g
  • Cholesterol15.27mg
  • Sodium51.83mg
  • Nutritional Analysis per serving (6 servings) Powered by

The chile oil in this recipe imparts only a slight spicy flavor. It combines nicely with the cinnamon-sugar and buttery popcorn, rendering the final result irresistible. We recommend serving this alongside Black Sesame and Mustard Popcorn and Parmigiano–Black Pepper Popcorn.

What to buy: Look for hot chile oil in the Asian section of your supermarket. We like the La-Yu brand.

We found that fine salt (a.k.a. table salt) works best on popcorn, because its fine grain adheres better to each kernel.

Special equipment: We tested this recipe with popcorn made in an air popper, which produced stellar results.

This recipe was featured as part of our story on dorm cooking.

Instructions

  1. 1In a small bowl, stir together the sugar, salt, and cinnamon. Set aside.
  2. 2Using an air popper, pop the corn kernels into a large bowl. Meanwhile, combine the butter and chile oil in a small bowl. As the large bowl begins to fill with popcorn, alternately drizzle the oil mixture over the popcorn and sprinkle it with the cinnamon-sugar, occasionally tossing to coat.
  3. 3When the popcorn stops popping, use your hands to toss everything together and ensure that the ingredients are evenly distributed. Serve immediately.
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