The amount of tequila used in this recipe is extremely little. Feel free to use more.

Ingredients

• 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 tablespoon tequila
• 2 teaspoon light brown sugar
• 1 teaspoon cayenne pepper
• ½ teaspoon cumin powder
• ½ teaspoon ground pepper
• 2 teaspoon salt

Instructions

1. Preheat the oven to 300°F and line a large baking sheet with parchment paper. Set aside.

2. Heat 1/2 tablespoon oil in a large pot over medium heat (alternatively you could use a nonstick cooking spray to coat the pot).

3. Once heated, add kernels to the pot and cover. Give the pot a shake to spread kernels in an even layer and allow kernels to begin to pop.

4. While kernels pop, whisk together the remaining tablespoon of olive oil, lime juice, tequila, sweetener, cayenne pepper, cumin powder, salt, and pepper in a small bowl.

5. Once the pot is full and the popping sound has slowed to 1-2 seconds between each pop, remove the pot from the heat. Uncover and pour tequila-lime mixture atop, stirring to coat evenly. Once popcorn is well coated, transfer to the prepared baking sheet, spreading evenly in one layer.

6. Bake popcorn in oven for 5 minutes, or until dry, and serve.