Tangy Tequila Popcorn


Do you guys know that lately I have been sleeping only for max 4hrs each night? No I am not an insomniac and no I am not in any crazy workaholic zone either. And please don’t get any crazy steamy ideas…  The truth is I have Pinterest syndrome going on. It’s bad, like really bad; one pin leads to another and it leads to another and the vicious cycle keeps going on. Do I want to get help for this, NO! Really who wants sleep over Pins! Don’t Judge… Don’t!

Anyways my partner in this late night crime always is my bowl of popcorn. Yes me and my popcorn and our little late night secret…  I love popcorn; anytime, anywhere they are always a treat. Sweet, savory or good old movie theater style, they taste fabulous in every way.


And with super bowl right around the corner, these would make perfect fun snack for you. The recipe I am sharing today is actually inspired from the “Chile Lime Tequila Popcorn” recipe I found at 101 Cookbooks few years back. Trust me I gave in just reading the name of the recipe; I think Tequila made it sound so sassy… What do you say?

I altered the recipe according to my taste and made it little more tangy and added little sweetness to balance it out. These are super easy to make and taste super delicious. Also if you don’t want to pop popcorn kernels at home, get a store bought air-popped popcorns and jazz it up with this recipe. The amount of tequila used in this recipe is very less and if you don’t want to add tequila just remove it; they will still taste great; that’s how I have made it.



So you all; have a beautiful weekend and a great Super Bowl Sunday!

Tangy Tequila Popcorn

Total Time: 10 minutes

Yield: 4 - 4 1/2 quarts of popcorns


  • 2-½ tablespoons vegetable or olive oil.
  • 3/4 cup popping corn kernels (this will make approx. 4-quarts of popped popcorn)
  • 3 tablespoons melted butter
  • 2 teaspoons fresh lime juice
  • 1 teaspoon tequila
  • 2 teaspoon light brown sugar
  • 1 teaspoon cayenne pepper
  • ½ teaspoon cumin powder
  • ½ teaspoon ground pepper
  • 2 teaspoon salt


  1. Heat a large 5-quart pot on high heat. Add the oil to the pot and let it get hot. Now add 3-4 kernels to the pot, once they pop add all the popcorn kernels, cover the pot with the lid and shake it. Start swirling the pot on the burner until you hear the popping start. Keep swirling the pot until the popping slows down to 4-5 seconds between the pops. Remove the popcorn from the heat and transfer it into a large bowl. (You can also use store bought air popped popcorn if you don’t want to make them at home.).
  2. Pre-heat the oven to 300F and line a large baking sheet with parchment paper or silicone mat, keep aside.
  3. In a clean bowl whisk together melted butter, lime juice, tequila, brown sugar, cayenne pepper, cumin powder, salt and pepper. Mix well.
  4. Add the butter mixture to the popcorn and toss well to coat the popcorn properly. Transfer the popcorn to the baking sheet and spread them evenly.
  5. Bake the popcorn for 5-7 minutes or until they are dry. Enjoy.


You can always use store bought air-popped popcorns, if you don't want to pop them at home. If you don't want to use tequila you can leave it out.

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