Nacho Popcorn
3 cups popped popcorn
1/2 cup corn chips
2 Tbsp unsalted butter
1/2 teaspoon hot sauce
1/2 tablespoon taco seasoning
1/3 c. shredded cheese (such as mexican blend,
mozzarella, pepperjack, etc)
Zest of 1 lime


Caramel Salted Almond Popcorn
3 c. popped popcorn
1/2 stick butter
1/2 c. light brown sugar
2 Tbsp. maple syrup
1/8 tsp. baking soda
3/4 tsp. salt
1 c. toasted almonds

3 cup s popped popcorn 1/2 cup corn chips 2 Tbsp unsalted butter 1/2 teaspoon hot sauce 1/2 tablespoon taco seasoning 1/3 c. shredded cheese (such as mexican blend, 3 c. popped popcorn 1/2 stick butter 1/2 c. light brown sugar 2 Tbsp maple syrup 1/8 tsp baking soda 3/4 tsp salt 1 c. toasted almonds

NACHO: Preheat the oven to 400F. Combine the popcorn and corn chips in a large bowl. Place a small pot over low heat. Heat the butter until melted, about 1 minute. Add the hot sauce, taco seasoning and lime zest and whisk to combine. Drizzle the butter mixture over the popcorn. Toss to combine, then toss in cheese. Spread on a foil lined baking sheet and bake until cheese is melted. Serve immediately.

CARAMEL: Preheat oven to 250F. Line a rimmed baking sheet with aluminum foil. Pour popped popcorn and almonds into a large bowl and set aside. Melt butter in a large pot over medium-high heat. Add the brown sugar and maple syrup and bring mixture to a boil, stirring constantly so that it doesn’t burn. Reduce the heat to low and simmer for 5 minutes. Whisk in salt, baking soda and vanilla. Pour caramel sauce over the popcorn and toss until it is evenly coated with the
caramel. Spread the mixture onto the prepared baking sheet or pan in an even layer. Sprinkle with flaky sea salt. Bake for about 1 hour, stirring to toss every 15 minutes, until the popcorn is a deep golden color. (Baking is key to crunchy caramel corn.) Remove the pan from the oven and let cool to room temperature. Break up the caramel corn with your hands or a wooden spoon. Store in an airtight container for up to a week.