Our take on barbecue popcorn makes a quick and delish snack suitable for a crowd of your besties or just self sofa surfing with the flix. The tangy and sweet taste of this dish will leave you wanting more.
Here's how we do it:
ENC BBQ Popcorn
Like kettle corn but tangier. You know. Better.
- 2 tablespoons of canola.
- 2 tablespoon of butter.
- 2 tablespoons of apple cider vinegar.
- 4 tablespoons of Somethin' For Rubbin' or Somethin' To Cry About for those who skew spicy.
- 1/3 cup of yellow popcorn kernels
- A 2 quart or larger pot with a lid.
- A microwave safe bowl.
- A spatula.
- A baking sheet (optional).
- In your microwave safe bowl, add 2 tablespoons of vinegar and heat for 15 seconds. Add 2 tablespoons of rub and mix to combine. The sugars and the salt within the rub should dissolve into the vinegar. After completely dissolved, heat the mixture again for 15 seconds and add the butter, mixing to combine. Set aside.
- Measure out the remaining 2 tablespoons of rub. Set aside.
- Add the canola oil to a large pot over medium heat. Add a couple kernels and cover with the lid. Once the test kernels expand, add the remaining kernels and cover with the lid, shaking every 10 seconds while the corn pops. Once the pops are more than 3 seconds apart, remove from heat and let rest for 30 seconds to allow the final kernels to pop.
- Add the wet mixture to the pot and stir to combine, evenly coating the popcorn. I find adding a little at a time helps distribute the mixture evenly and prevents large clumps of dark popcorn.
- Using the remaining rub, sprinkle over the mixed popcorn to coat and stir to combine. Again make sure to coat evenly.
- Transfer to a bowl and serve.
- Alternately, you can transfer the mixture to a baking sheet and bake for 10 minutes at 250 degrees to set the mixture into the popcorn. I prefer doing this, as it leads to a crunchier eating experience.
- Either way, enjoy!