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Popcorn Ole

Source: Mary Sue Milliken and Susan Feniger
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Yields 12 cups, about 6 servings
Although corn has so many uses in the Mexican diet, surprisingly we don't know of any tradition of popped corn south of the border. Be careful not to inhale the spiced fumes as the popcorn is cooking since they can burn your throat.
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 cup vegetable oil
1/2 cup popcorn kernels
Popcorn Ole Recipe at
Combine salt, black pepper, cayenne pepper and cumin on plate. Set plate near stove.

Heat oil and 1 popcorn kernel in covered popcorn popper over high heat. Cook until kernel pops. Add remaining popcorn and cover again. When the corn starts popping, quickly add spice mixture. Cover and cook, turning crank constantly, until popping stops. Transfer to bowls and serve.

Be careful not to inhale the spiced fume as they can burn your throat. Just don't hold your face directly over the open pot.

Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 12 cups, about 6 servings
Calories: 93
Fat. Total: 9g
% Cal. from Fat: 87%
Carbohydrates, Total: 3g
Sodium: 390mg
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