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Smoky Barbecue Popcorn

Source of Recipe

From "South's Best Butts" by Matt Moore


Recipe Introduction

"Smoky, sticky, and sweet—these popped kernels are a true upgrade from anything you might find in a concession stand. Keep it simple with microwaved popcorn, or go old school and a bit more fancy by popping the corn on either a stove-top, or better yet, a smoker."

List of Ingredients

â—¦ 3 ounces (6 tablespoons) salted butter
â—¦ 1 teaspoon Worcestershire sauce
â—¦ 1 tablespoon sugar
â—¦ 2 teaspoons smoked paprika
â—¦ 2 teaspoons chili powder
â—¦ 2 teaspoons garlic powder
â—¦ 2 teaspoons kosher salt
â—¦ 15 cups popped popcorn (from about ¾ cup kernels)


Recipe

Melt the butter in a small saucepan over medium. Remove from heat, and stir in the Worcestershire sauce.

Stir together the sugar and next 4 ingredients in a small bowl. Slowly drizzle the butter mixture over the popcorn gently stirring as you drizzle.

Sprinkle with the spice mixture, gently stirring to coat.

Serves 8 to 10