Tex-Mex Popcorn

tex mex popcorn


  • 1 tablespoon canola oil
  • 1/2 cup popcorn kernels
  • 3/4 teaspoon salt
  • 3 teaspoons paprika
  • 3 teaspoons dried oregano
  • 3 teaspoons ground cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup EVOO
  • 1 tablespoon chopped cilantro


In a large saucepan, stir together the oil and popcorn kernels. Cover and cook over medium heat just until you hear the kernels begin to pop, 3 to 5 minutes. Tilt the lid slightly, allowing steam to escape. Cook until the popping slows, about 2 minutes. Remove from the heat and let stand until the popping stops, about 30 seconds.

Preheat the oven to 275 degrees F. In a bowl, mix paprika, dried oregano and ground cumin, 3/4 tsp. salt, onion powder and cayenne pepper. Drizzle EVOO over popcorn. Sprinkle with spices; mix. Spread on a parchment-lined baking sheet; bake 15 minutes. Mix with chopped cilantro.