This Post Is Sponsored by Legion of Spice. I receive a small commission when you make a purchase. All opinions are my own.
I truly didn’t intend for this to be a :05 minute recipe week, but that’s how it turned out. I guess I’ve got the lazy summer bug. The mercury here in South Florida is holding at a steady 87° — and those freak rainstorms that rumble through every 15 minutes, cause the humidity to wreak havoc on any semblance of a hairstyle. It’s a good time to loaf on the sofa in the air-conditioning, watch a movie and mindlessly shovel this addictive Black n’ Bluesy Popcorn in your mouth.
You remember those Legion of Spice blends I shared with you last week? After trying the Bayou Black (and loving it), I wanted to give the Black n’ Bluesy a try. The label says its a perfect match with salmon, burgers, chicken, french fries, eggs and veggies. Let’s add popcorn to that list. Yes, spicy cajun popcorn with a tangy blue cheese finish. Seriously. This seasoning is perfect here, because it’s more of a powder than whole herbs, so it coats the popcorn evenly. I liken it to the addictive nacho cheese flavoring on Doritos — except spicy with a blue cheese zip!
And it couldn’t be any easier to make (which apparently is my motto this summer). Just toss plain air popped popcorn with a little melted butter until it’s well coated, then add the Black n’ Bluesy and a little salt. Toss again and serve. I can’t tell you how our family plowed through several bowls of this, licking our fingers after each handful. Plug in your favorite movie (or two) and make sure you have plenty of this spicy snack at the ready.
A quick and easy snack!
- 8 cups popped popcorn
- 1 tablespoon unsalted butter melted
- 1 1/2 teaspoons Black n' Blue Seasoning
- 1/4 - 1/2 teaspoon salt
Add popcorn to a large bowl and drizzle with melted butter. Use your hands to toss the butter and popcorn together to coat. Sprinkle on the Black n' Blue Seasoning and 1/4 teaspoon salt. Toss several times with your hands until the popcorn is well seasoned. Taste for seasoning, adding the rest of the salt if desired. Serve.
“Pin It” For Later!