I’m completely obsessed with this delicious Cajun popcorn and especially love that it is done in under 10 minutes! I love most popcorn. But this Cajun flavored quick snack is better than all the rest. I hope you enjoy it as much as I do.
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The Search for the BEST Popcorn
I’ve always loved popcorn, but I’ve just settled for the microwaved versions for many years, until I decided to do a little searching to find a “healthier” option. I searched for a “healthier” option….that doesn’t mean that I settled for the “healthiest” option!
The Pioneer Woman: Where I begin all of my recipe searches
Experimenting with Flavor
I followed the instructions for this popcorn and then started playing around with different seasonings. Ree had an episode in which she added sriracha to some popcorn for a spicy version, found here. I thought it was worth a shot, but I didn’t have sriracha. So, I used the next best thing–Cajun seasoning.
My first few attempts were delicious, but if you’ve ever inhaled cajun seasoning, you will understand the coughing fits that were induced by my seasoning choice. I had to find a better way.
Then it hit me. The cajun seasoning needed to be “wet” to stick to the popcorn. So, I melted butter in the bottom of my pan after popping my corn and added cajun seasoning to the butter. I returned my popcorn to the pan and proceeded to shake, shake, shake, until the popcorn was coated in the buttery, spicy deliciousness.
My Popcorn Obsession
And so began my obsession with this popcorn. I can’t say that I eat it EVERY night, but as long as my pot is clean and I have an extra 10 minutes to spare on my evening snack, I will choose this popcorn over anything else.
There are many options for which kernels, oil, and butter to use. I am a bit picky about some things, however. Here is my list of the must have items:
The Kernels Matter
I only use Orville Redenbacher Tender White Kernels. Why? Because they are the best. And if we are making the BEST Cajun Popcorn, we have to use the BEST kernels. I already had experience with the Orville Redenbacher Tender White microwave popcorn, as this was the only kind I would buy. So, when I dove into the world of kernels, this was my first choice.
You can use different kinds of oils. I choose to use Coconut Oil, because I like the way it tastes and I feel like I am making a “healthier” snack when I use it. Also, after you spoon the oil into the pot, you can rub the excess onto your hands as an excellent moisturizer.
I like to use REAL butter. I’ve stopped buying the vegetable oil spreads and only buy “real” butter now. It tastes better. Period.
Ah…I am one of those people who get into a habit of using one thing or doing one thing and then I can’t change it if I wanted to. I have one pot that I love to use. It is old and dingy and the lid is falling apart. But it works perfectly for what I need it for.
You want your pot to be big enough to hold all of the kernels and still have space to shake them around. You also want it to have a tight-fitting lid.
I don’t know how many different types of Cajun seasonings there are out there. But I only use one, Tony Chachere’s. Some people may find it a bit too salty…I, however, love salt (and require extra because of my dysautonomia). There are lower sodium options available.
My Version of the Perfect Cajun Popcorn
Here is my updated version of the original recipe, with pictures. This is a judgement-free zone. I am imperfect, as are my tools 🙂 However, this Cajun Popcorn couldn’t be more perfect for snacking!
What you’ll need:
2 TBS of Coconut Oil
¼ cup Orville Redenbacher Tender White Kernels
1 TBS Butter
1 tsp Cajun Seasoning (Tony Sacheries)
Now, I have a glass top stove. It gets scratched if you scrape pots and pans across it. It has been completely scratched because of how many times I have shaken my popcorn pot across it. And, as ugly as it may be, I’m completely ok with it…because this popcorn is that delicious.
Melt 2 TBS Coconut Oil in a medium sized pot with a tight fitting lid.
Add 4 popcorn kernels to the pot and wait for them to pop. This is when you know the oil is hot enough.
Remove the pot from the heat and add in the ¼ cup of kernels. Shake to spread evenly across the bottom of the pan and allow it to sit for 30 seconds to a minute to let all the kernels get to the same temperature.
Return the pot to the heat and cover with the lid. And wait…the kernels will begin to pop shortly.
Shake the pot a few times while cooking so the unpopped kernels get to the bottom and the bottom popcorn doesn’t burn.
When the popping stops, remove the pot from the heat.
Allow it to sit for about a minute. Be careful when removing the lid, because there is a lot of steam.
Empty the popcorn into a large bowl.
Melt the butter in the hot pot. Sprinkle in the Cajun seasoning and stir to mix into the melted butter.
Return the popcorn to the pot and replace the lid.
Hold the lid tightly and shake the popcorn so that it all gets coated with the butter seasoning
Empty the popcorn back into the bowl and enjoy!
Everything can be adjusted to your liking.
Save the infographic below so you can make this delicious snack the next time you want the BEST Cajun Popcorn! Leave a comment below to let me know how you like it!