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We are happy to announce the release of our new Spicy Popcorn Seasonings! We have two delicious flavors:

  • Habanero White Cheddar, a classic white cheddar powder with a nice habanero flavor and a substantial kick. A good way to spice up mac & cheese too.
  • Ghost Pepper Salt & Vinegar, an addicting tangy seasoning with a nice smokey ghost pepper flavor. It's also awesome on potato chips.

 

We released these fiery seasonings at the California Hot Sauce expo and they got an incredible response. Next time you make some popcorn, be sure to add some HEAT!

Popcorn Making Tips

Method 1 - The Fool-Proof Easy Way

Take pre-popped, unseasoned popcorn, coat evenly with sprayable extra virgin olive oil (don't skimp, the fat makes it taste better), then sprinkle on the seasonings. It works well in a large tupperware or gallon sized zip-loc, because you can close it and shake to evenly disperse the powder. This is the method I used at the Expo to distribute about 900 mini cups of seasoned popcorn, and it was quick and efficient.

Method 2 - The Pro Way

Use a stove-top popcorn popper like this one. Add about 2 tbsp coconut oil (the ideal oil for popping popcorn), heat until melted. Add 1/2 cup popcorn kernels and pop until done (stirring frequently to prevent burning). Then coat popcorn with clarified butter (make your own or buy some ghee at your local health food store). You could use regular butter, the water fraction of the butter will soak into the popcorn and make it soggy. Soggy popcorn is no good, and clarified butter has all of the delicious buttery flavor you want in popcorn. Finally, apply the seasoning of your choice and give it a good stir/shake to coat evenly.

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