Expat Popcorn

Expat Popcorn

Popcorn with butter and salt is always delicious – but add a little exotic flair to your next movie night with this simple recipe.

(And dial up the heat, if you like with the addition of chile flakes.)

1/3 cup (80 ml) of oil (either vegetable or avocado oil)

3/4 cup (175 ml) uncooked popcorn kernels

⅓ cup butter

1 Tbsp (15 ml) The Spice Who Loved Me blend

1 tsp lime juice

1 tsp salt (5 ml) or more to taste

¼ tsp chile flakes (ground finely in a pestil and mortar) * Optional


  1. Preheat your oven to 225. (Optional)
  2. On the stovetop, using a 4-quart pot (with a lid) heat the oil to medium-high heat.
  3. In a separate pot, melt the butter gently
  4. Mix together the blend, salt, *Chile flakes (if using) and whisk into the melted butter.
  5. Add lime juice to butter mixture and leave on low heat while the popcorn pops.
  6. Add popcorn and cover with the lid.  Once the popping starts to slow down, remove the pot from the heat. Leave covered, wait for 2-3 minutes to allow the final pops, then empty into a large bowl.
  7. Pour the butter with lime juice and spices over the popped corn and toss it well.
  8. Place popcorn on a cookie sheet, in the oven for 20 min.
  9. Turn the oven off and leave open to cool with popcorn inside for another 20 minutes.