Popcorn is the cheapest snack on the table, and a good Cajun blend makes it the one people keep reaching for. Pop the kernels in a heavy pot with oil, pour melted butter over them, then shake on the seasoning. We use the 2 Gringos Chupacabra Cajun Blend, ground a little finer so it clings, and it goes on in two passes, not one. Salt is already in the blend, so taste before adding more.
Homegating: Pop it in the kitchen at halftime; 15 minutes from pot to bowl. Cook ahead: Pop and season it the day before and seal it in a big container or a zip-top bag. It stays crisp for a day. At the lot: Carry it ready, or pop it in a lidded pot on a side burner or camp stove and season it in a big bowl.
½ CUP
Kernels make about 14 cups
2 PASSES
Butter, then seasoning
NO SALT
The blend brings it
8
People
Ingredients
Popcorn
- 3 tbsp neutral oil (canola, vegetable or refined coconut)
- ½ cup popcorn kernels
To finish
- 4 tbsp butter, melted
- 1½ to 2 tbsp 2 Gringos Chupacabra Cajun Blend (or another Cajun seasoning), to taste
Steps
At home
- Grind the Cajun Blend a few seconds in a spice grinder, or crush it with the back of a spoon in a small bowl, until it's fine. Fine seasoning sticks; coarse seasoning sinks.
- Put the oil and 3 kernels in a heavy 4- to 6-quart pot with a lid. Set it over medium-high heat.
- When the 3 kernels pop, add the rest of the kernels in an even layer, cover, and take the pot off the heat for 30 seconds. This brings all the kernels to the same temperature so they pop together.
- Set the pot back on the heat. Once popping starts, shake the pot every few seconds, with the lid cracked a little to let steam out. When the pops slow to 2 or 3 seconds apart, about 2 to 3 minutes, take it off the heat right away.
- Tip the popcorn into a big bowl, leaving any unpopped kernels in the pot. Drizzle half the butter over it and toss, then shake on half the seasoning and toss again.
- Drizzle the rest of the butter, add the rest of the seasoning and toss until every piece is coated. Taste. Add more blend if you want it; it carries its own salt, so don't add plain salt.
At the lot
- On a side burner or camp stove, run steps 2 to 6 in a lidded pot, with the ground seasoning and melted butter packed from home. Keep the stove on level ground, away from the tent.
Cook ahead
- Make it through step 6 up to a day ahead. Cool it completely in the bowl, then seal it in a large container or zip-top bags. It stays crisp for about a day.
Pack for the lot
What is Cajun popcorn?
Popcorn tossed with butter and a Cajun seasoning blend: usually paprika, garlic, onion, pepper and chili, with salt. It's savory with a little heat.
How do you get seasoning to stick to popcorn?
Grind the seasoning fine, toss the popcorn with melted butter or oil first, and season in two passes. Fine seasoning clings; coarse seasoning falls to the bottom.
Can you make Cajun popcorn in an air popper?
Yes. Air-pop the kernels, then drizzle with the melted butter and season the same way. Without oil in the pot, the butter is what holds the seasoning, so don't skip it.
Is Cajun popcorn spicy?
A little. Most Cajun blends lean savory with mild heat. Use less blend for kids, or add a pinch of cayenne for more.
How long does seasoned popcorn stay fresh?
About a day in a sealed container at room temperature. After that it starts to go soft.
What's in a Cajun blend?
Check the label for the full list. Many Cajun blends list salt first, and some include MSG, so taste before adding anything salty.
More snacks: game-day snack mix and muddy buddies. Same seasoning, bigger pot: jambalaya, grilled shrimp and grits and fried catfish with comeback sauce. Hosting at home? See our Thanksgiving homegating menu.
Straight from the source, next on our cooking list. Beat us to it? Tell us how it went →
