Southwestern Popcorn (Traditional Oil Popper)

1              tablespoon vegetable or
                grapeseed oil

½             cup popcorn kernels

4              tablespoons melted, unsalted butter or vegetable/grapeseed oil

1              teaspoon chili powder

1              teaspoon paprika

¼             teaspoon dried oregano

¼             teaspoon granulated garlic (you may substitute garlic powder if you cannot locate the granulated variety)

1⁄8              teaspoon cayenne pepper

½             teaspoon kosher salt

                juice of half a lime

Nutritional information per 1-cup serving:
Calories 67 (64% from fat) • carb. 6g • pro. 1g • fat 5g
• sat. fat 0g• chol. 0mg • sod. 85mg • calc. 1mg • fiber 1g

1. Evenly distribute the vegetable oil on the popping plate of the Popcorn Maker. Add the popcorn kernels. Put the inverted bowl on top of the popping plate. Turn the power switch to ON.

2. When the kernels have finished popping, turn power switch to OFF. Put bowl cap on bowl. Unlock and turn bowl over onto a flat surface. Remove the base from the bowl.

3. Stir together the butter/oil, spices, salt and lime juice. Pour evenly over the popcorn and mix to combine. Serve immediately.