Spicy fried chicken buttered popcorn

Testing note: Be careful popping the corn this way, as the fat can spatter and burn.

Makes: about 3 quarts

1 1⁄ tablespoons low-sodium powdered 2 chicken base

1 1⁄ teaspoons MSG, such as Accent 2

(optional)

1 1⁄ teaspoons nutritional yeast 2

1 teaspoon garlic powder

1⁄ teaspoon cayenne pepper 2

1⁄ cup plus 2 tablespoons clarified butter 2 or ghee

1 tablespoon lard (optional)

1⁄ cup popcorn kernels 2

Salt, if needed

1. In a small bowl, stir together chicken base, MSG, nutritional yeast, garlic powder and cayenne. Combine the clarified butter and lard in a large saucepan with a lid. Pour in the popcorn kernels and turn the heat to medium-high. Cover the pot and heat the popcorn and fat for 2 minutes.

2. Begin slowly swirling the pot; as soon as you hear the first kernel pop, turn down the heat to low and start agitating the pot more aggressively.

3. The corn will begin popping rapidly. Crack the lid slightly to allow steam to escape, re-cover the pot, and continue shaking to keep the kernels and popped corn moving. The corn will pop quickly for about 30 to 45 seconds and then slow down. Once the popping slows to once every 4 to 5 seconds, remove the pan from the heat. Crack open the top again to allow steam to escape and then dump the hot popcorn into a large bowl. Sprinkle with the dry seasonings and toss to coat evenly. Season with salt, if desired, and serve warm or cool.

— From“Tailgreat,” by John Currence