Pop popcorn normally and sprinkle with BBQ spice (below) and salt as you drizzle it with melted butter.
Here’s my version of a BBQ spice (use it as a rub for meats and poultry as well!)
It keeps well covered and dry in a dark cupboard.
1/2 cup paprika
1 TBS celery seed
2 tsp. coriander
1 1/2 tsp. black pepper, ground
1 tsp. salt
1/4 tsp cayenne pepper
1/4 tsp. chili powder
1/8 tsp. cloves
Mix together and strain through a sieve.
About Cindy Pawlcyn
Cindy Pawlcyn has pioneered fresh, local, seasonal, sustainable wine-country cuisine since opening Napa Valley’s legendary Mustards Grill in 1983. She is the founder/owner of two of Napa Valley’s most beloved restaurants – Mustards Grill and Cindy’s Backstreet Kitchen – and is Culinary Partner at the Monterey Bay Aquarium