TACO POPCORN

Taco Popcorn image

Provided by Food Network Kitchen

Time 20m

Yield four 2-cup servings

Number Of Ingredients 12

20 large sun-dried tomatoes (not oil-packed; about 3 ounces), cut into 1/4-inch strips
2 tablespoons nutritional yeast
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
Pinch cayenne pepper
Kosher salt
1 teaspoon olive oil
3 tablespoons unsalted butter, melted
1/2 cup popcorn kernels
1/4 cup finely grated Cheddar
2 scallions, thinly sliced

Steps:

For the spice mix: Put half the tomato strips in a single layer on a microwavable plate. Microwave in 30-second increments, checking the texture in between, until they begin to harden but are still red and slightly pliable, 1 to 2 minutes. (They may begin to brown and taste bitter if cooked too long.) Let sit until cool and completely hardened, about 2 minutes. Repeat with the remaining tomato strips.
Transfer the cooled tomato strips to a spice grinder and grind to a powder. Discard any pieces that won't grind. Add the nutritional yeast, chili powder, cumin, oregano, cayenne and 1 teaspoon salt, and grind to a fine powder. Reserve 2 heaping tablespoons for the popcorn. Store the remaining taco spice blend at room temperature in an airtight container for up to 2 weeks. (You?ll have enough to make 3 more batches of popcorn.)
For the taco popcorn: Heat the oil in a large pot over medium heat. Add the popcorn kernels. When one pops, cover the pot and cook, shaking the pot constantly, until the popping subsides to 1 pop every 20 seconds. Pour in the melted butter and toss to coat. Add the reserved taco spice blend, the cheese, scallions and 1/2 teaspoon salt, and toss again to coat.