Chamoy Popcorn

If you've ever had chamoy then you're saying to yourself, wow, that must be great with popcorn. But if you haven't had the pleasure yet, chamoy is a condiment with a sweet, sour and spicy flavor. Usually considered part of Mexican cuisine, it's made by pickling fruit in an acidic brine. Once the fruit has been removed, the liquid is seasoned with chili powder and reduced to a thicker consistency. 

What kind of fruit, you ask? That depends and the choice affects the flavor of the sauce but apricots, plums and mango are common.

Not everyone agrees that chamoy is Mexican with stories of Chinese, Filipino and even Japanese origins. But in Mexico, the dehydrated fruit that's removed from the brine is sold as a street snack called saladitos.

Thinner chamoy liquids are often sold as hot sauces whereas thicker ones are marketed as dips. And speaking of dips, we have no objection to merely dipping popcorn into a bowl of chamoy. But it's also fun to just bake it on. Yes, we said bake because otherwise you would just have a bowl of wet popcorn.

We used our popular Movie Night kernels, popped them fresh, tossed them with a good brand of chamoy and baked them for 10 minutes in a 300 degree oven before letting them cool. The sauce will adhere better to the popcorn for a slightly less messy snack. Should we serve it with a margarita in a salted, or Tajin rimmed glass? Definitely yes! 

Chamoy Popcorn

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Servings

6

Prep Time

10 minutes

Cook Time

15 minutes

Recipe for crunchy popcorn coated with sweet, salty, spicy and fruity chamoy sauce for a flavor explosion.

Ingredients

• 3 Tablespoons vegetable or canola oil

• ⅓ Cup Dell Cove Movie Night popcorn kernels

  Add

• ¼ Teaspoon salt

• 3 Tablespoons chamoy sauce (homemade or store bought)

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Directions

1. To make the popcorn, add the vegetable or canola oil and 2 to 3 of the movie night kernels to a large pot with a lid. Heat on high until the kernels pop. That will let you know that your oil is hot enough.

2. Add the remaining kernels and the salt. Cover, continue cooking on high, shaking the pot often, until the popping stops. Remove the popcorn to a large bowl.

   

3. Pre-heat the oven to 300 degrees F.

4. Toss the popcorn with the chamoy sauce and spread on a baking sheet lined with parchment paper. Bake for 10 minutes and allow to cool before serving.

   

Recipe Note

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