Stovetop popcorn, a little melted butter and a light dusting of Original Desert Dust. Toss while warm so the seasoning sticks. Savory and Spicy variations use the same base, so everyone can find their favourite.
2 tbsp neutral high-heat oil, such as canola or avocado oil
2 tbsp unsalted butter, melted
1 tsp Original Desert Dust, plus more to taste
Directions
Heat the oil. Put the oil and 3 popcorn kernels in a heavy 4–5 quart saucepan with a lid. Cover and heat over medium heat until those kernels pop.
Add the kernels. Take the pan off the heat, add the remaining kernels and shake into an even layer. Cover and wait 30 seconds, then return to medium heat.
Pop and shake. As the corn pops, gently shake the covered pan every few seconds, keeping the lid secure. When popping slows to roughly 2 seconds between pops, remove from the heat. Let the final pops finish, then lift the lid away from your face.
Butter and dust. Pour into a large bowl, leaving any unpopped kernels behind. Drizzle half the melted butter over the warm popcorn and toss. Repeat with the remaining butter, then sprinkle on 1 tsp Original Dust in two light additions, tossing between them.
Taste and serve. Taste before adding more seasoning; the blend already contains salt. Serve straight away. For variations, replace Original with 1 tsp Savory, or start with 1/2 tsp Spicy and increase to taste.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Taste before adding extra salt or seasoning.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
Toss the popcorn while it is warm with a thin coating of melted butter or oil, then add the seasoning in small additions. Dry seasoning tends to fall to the bottom of an uncoated bowl. Avoid pouring all the butter into one spot.
CAN I USE SAVORY OR SPICY DUST?
Yes. Use 1 tsp Savory instead of Original for this batch, or start with 1/2 tsp Spicy and taste before adding more. These are variations of the same popcorn recipe; no separate popping method is needed.
CAN I USE AIR-POPPED OR MICROWAVE POPCORN?
Yes. Start with about 12 cups of plain popped popcorn, then follow the butter-and-seasoning step. Use less butter if the popcorn is already coated, and taste before adding Dust if it is already salted.
WHY DID MY POPCORN BURN?
Heat that is too high, a thin pan or leaving the pan on after popping slows can scorch the kernels. Use medium heat, shake regularly and remove the pan when pops are about 2 seconds apart. Do not wait for every kernel to pop.
CAN I MAKE IT WITHOUT BUTTER?
Use 1–2 tbsp olive oil or a neutral oil in place of the melted butter, drizzling and tossing a little at a time. Keep the 2 tbsp high-heat oil used to pop the kernels unchanged.
HOW MUCH POPCORN DOES THIS MAKE?
Half a cup of kernels usually makes roughly 12–14 cups of popped corn, depending on the kernels. That is about four generous snack portions. Use a roomy bowl so you can toss without crushing the popcorn.
HOW DO I STORE LEFTOVER POPCORN?
Let it cool completely, then seal in an airtight container. It is crispest freshly made; aim to enjoy leftovers the next day. Sealing it while warm traps steam and makes it chewy.
Chili lime pepitas get their crunch from a gentle roast and a brief return to the oven after seasoning. Let the seeds cool completely before judging the texture.
This jalapeno popper dip bakes cream cheese, cheddar and softened jalapeños under a crisp crumb topping. Spicy Dust adds a measured smoky accent; seed the peppers for a gentler starting heat.
Baked zucchini fries get a light panko and Parmesan coating with Original Dust. Cut evenly, leave space on the pan and serve while the crumbs are crisp.
