Chile Lime Popcorn

1. 1

   Heat the oil and salt in a 4-quart pan (with lid) on medium-high heat.

2. 2

   Add the popcorn, cover and reduce the heat when it starts to pop.

3. 3

   Shake occasionally during popping, and remove from the heat when almost all of the kernels are popped.

4. 4

   Season with the chile lime powder, stir in the Chile Lime Pumpkin Seeds and serve.

5. 5

   Toss the pumpkin seeds with the chile lime powder and olive oil, making sure every single seed is coated.

6. 6

   Heat a small saute pan on medium-high heat.

7. 7

   Toast the pumpkin seeds until crispy, making sure not to burn them, about 3 minutes.

8. 8

   Cool and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.