Movie Munchies

playing footballSnow covered windowsills and pouring rain is a great excuse to stay inside on a cold evening. Before you snuggle up on the couch, spend some time in the kitchen and make some tempting, spicy, and satisfying movie snacks that can also be enough for a meal. Pass the popcorn please!

Mexican Spiced Popcorn

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Makes 6 cups

Serving Size: 1 cup

Calories per serving: 58


  • 1/4 cup unpopped corn kernels
  • 1 tablespoon canola or grapeseed oil
  • juice and zest of two limes
  • 2 tablespoon grated cheese, Romano or Parmesan
  • 1 teaspoon mild chili powder
  • 1/4 teaspoon hot chili powder such as cayenne or chipotle
  • 1 teaspoon soy sauce
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon freshly ground black pepper


  • Preheat oven to 400°F. Place the corn kernels and the oil in a large skillet. Heat the large skillet over high heat. Immediately cover with a large lid and reduce the heat to medium low.
  • Cook the kernels 3 to 4 minutes, shaking the covered skillet occasionally until the popping slows and the lid is pushed up from the popped corn.
  • In a large bowl, whisk the lime zest, juice, grated cheese, both chili powders, soy sauce, sugar and black pepper.
  • Transfer the popped corn to a large bowl and toss with the spice mixture to coat. Transfer to a large baking sheet and bake 5 to 6 minutes stirring once until the popcorn is dry and fragrant.
  • Serve immediately or transfer to an air tight container. Store on the counter top for up to one week.

Nutritional Stats Per Serving (1 cup): 58 calories, 1 g protein, 7 g carbohydrates, 3 g fat (0 g saturated), 1 mg cholesterol, 1 g fiber, 82 mg sodium.

Weight Watcher Plus Points: 2

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