These Spicy Palomitas are healthy, crunchy and spicy! Just toss fresh popped porcorn with my perfect blend spices, and you’re all set!
After a few nights of snacky-indulgence, the top button of my jeans won’t close. Then I have to back off the chips and stick to a lighter snack. Spicy Palomitas do the job for me.
Palomitas de maiz is what we call them in Mexico. Palomitas in English mean popcorn or little doves. In our case, we will talk about the popcorn kind 🙂
This recipe is salty, smoky, and perfectly-spiced substitute for the munching most of us tend to do.
How To Make Spicy Palomitas
The making of these Spicy Palomitas is all about the spice blend which consists of kosher salt, a little sugar (for balance), garlic powder, cumin, ground chipotle chile and ground ancho chile.
You can increase the chile powder if you like it more spicy according to taste.
What popcorn should I use?
For the popcorn I like to pop my own on the stove but you can use already made plain or butter popcorn. Microwave popcorn is another good option to have handy for those times that you want a quick snack.
I don’t add butter to my palomitas since I like to keep them on the lighter and just let the spices do the flavoring for me. If you’re watching your waist line, do it this way! I promise you won’t miss the butter (or the calories lol)
- 1/2 tablespoon kosher salt
- 1/2 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon ground chipotle chile
- 1 tablespoon ground ancho chile
- 6 cups plain popcorn popped
- Mix all ingredients and sprinkle as much as you want over fresh popped popcorn.
ADD YOUR OWN PRIVATE NOTES
Whenever you come back to this recipe, you’ll be able to see your notes.
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
This recipe was originally published in Oct 2013. It was updated in December 2019 to revise the content and photographs. The original recipe remains the same. Enjoy!