Instead of dousing popcorn in butter, give plain kernels heat and zing by sprinkling them with chili powder and lime zest. The snack will be just as tasty but lower in calories -- and cholesterol-free.

Martha Stewart Living, September 2005


Credit: Steve Baxter

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping slows, 6 to 7 minutes. Remove pan from heat; let stand, covered, 1 minute.

  • Stir together spices, salt, and zest in a small bowl. Toss hot popcorn with remaining tablespoon oil in a large bowl; sprinkle with spice mixture. Squeeze lime wedge over popcorn. Toss to coat.


Reviews (3)

40 Ratings
  • 5 star values: 12
  • 4 star values: 11
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
I must say I rather enjoyed the zippiness of the lime and chili powder. However, I had to add a bit more salt and oil to the finished product. Another caveat is that the lime juice will make some kernels soggy. Overall though, I liked it and I would make it again.
Rating: 2 stars
This recipe wasn't bad, but it definitely is missing a certain something. I made this for a Halloween party where our attendees had a lot of varied allergies. It was somewhat popular, but I wouldn't make it for myself. I'd rather eat plain unsalted popcorn than this, I think.
Rating: Unrated
I made this and it did not taste very good. I used all of the correct ingredients and followed the instructions completely. I threw the popcorn out and would not recommend this recipe.