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.
by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...