Sweet Pepper, Basil and Sea Salt Popcorn Recipe from Caja Popcorn
Kevin Peak sells popcorn. And only popcorn. He loved Chicago’s popular popcorn, but artisan popcorn shops often served hundreds of flavors with high calorie counts and artificial flavors. So he set out to create
and opened the store in Buckhead. He worked with Todd Ginsberg to create popcorn recipes that were relatively healthy, using glucose syrup instead of high fructose corn syrup and organic fruit juices for their fruity flavors like watermelon or peach. All the popcorn is gluten-free, nut-free and preservative-free, and are made fresh daily.
Caja Popcorn just celebrated its second anniversary. From now through September 30, buy one popcorn and get another 50 percent off.
Zeb Stevenson, chef at PARISH: The Brasserie & Neighborhood Cafe, created this month's recipe: sweet pepper, basil and sea salt popcorn. This savory, spicy popcorn makes a great addition to tailgating spreads.
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(makes 10 cups)
Ingredients
- 10 cups of popped popcorn
- 1.5 tablespoons of butter
- 1.5 tablespoons of canola oil
- 1 tablespoon of dehydrated sweet pepper
- 1 tablespoons of dried basil
- pinch of sea salt
1. Mix the butter and canola oil and fold it into the popcorn.
2. Mix the spice blend and salt and sprinkle it onto the popcorn.
3. Bake at 200 degrees for 30-45 minutes, stirring occasionally.
