I was approached by Vogue once again to write and photograph a story about gluten-free snacks. I gave it a go and here is one of snacks that you would see me eating any day.
1/2 cup canola oil
1 cup corn kernels
1/2 cup unsalted butter
Zest of 2 small limes
1/2 teaspoon chili powder
Kosher salt, to taste
1. Heat a 6-quart pot over medium high heat. You can use a smaller pot but in which case you will have to make more batches. Add 1/4 cup of canola oil. Add one kernel of corn and wait until it is starting to pop. Then add enough corn to the pot to cover the bottom of the pan. Do not overcrowd it the pot. Cover with the lid and wait for the corn to pop. Keep covered until you notice the popping subside. Transfer the popcorn to a bowl. Repeat.
2. In a small saucepan, melt the butter over medium high heat. The butter will bubble and start to turn brown. When the butter smells like nuts and the milk solids have turned brown, remove from heat and add the lime zest and chili powder. Swirl around and immediately pour over the popcorn. Toss it around to coat it. Season with salt and serve warm.