A little savory edge to popcorn can make nice break from the butter and sale tradition.
Feel free to play around with different kinds of chili powders in this recipe - add a little chipotle (hot!) or ancho chili powders, or even a bit of smoked paprika.
Plain popped popcorn
Salted butter, melted
1/2 cup granulated sugar
1 1/2 teaspoon chili powder (or 1 teaspoon chili powder and 1/2 teaspoon smoked paprika)
1 1/2 teaspoon cumin
1 tablespoon cinnamon
Pinch cayenne pepper
In a small bowl, mix the sugar, chili powder, cumin, cinnamon, and cayenne together. Set aside.
Using a large bowl, toss the popcorn with some butter. You don't want too much, but you want it to be coated enough that some of the topping will stick. Sprinkle some of the topping on and toss again. Keep tossing some on until you feel that you have enough.
Serve and enjoy!
Leftover popcorn topping can be put away in a jar with a lid for another day.
Adapted from Chef Michael Smith