Adobo and Roasted Peanut Popcorn

Adobo and Roasted Peanut Popcorn

Yield: 4 quarts


Viva El Flavor

  • 4 quarts unbuttered and unsalted popcorn (air popped)
  • 1/4 cup peanuts
  • 1 egg white
  • 2 tablespoons sugar
  • 1 tablespoon adobo sauce (from one 7-ounce can chipotle chilies in adobo sauce; reserve chilies for other use) OR 1 tablespoon chipotle pepper sauce
  • 1/4 teaspoon salt
  1. Preheat oven to 300 degrees F.  Line a large, rimmed baking sheet with parchment paper (or foil sprayed with cooking spray).  Spread popcorn and peanuts onto prepared baking sheet.
  2. In a small bowl, whisk together egg white, sugar, adobo sauce and salt until foamy.  Pour over popcorn and toss to coat evenly. 
  3. Bake 20 minutes, stirring once midway through baking time.  Cool completely before storing in an airtight container.

*Note: the use of egg white helps the flavors adhere to the popcorn, without adding fat through the more traditional use of oils.