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Oh yeah! Put "Chili Lime Tequila" in front of anything and you've got my attention, put it in front of popcorn, well, let's be friends. Popcorn is one of my favorite things ever, but it's only in the past year or so that I've experimented with adding different spices to it. I saw this recipe on 101 cookbooks last week and just knew I had to make it. The preparation is fairly simple, although a it took a little more time than I anticipated. After preparing the buttery sauce that includes the peppers, lime zest and juice, tequila and butter, you pour half of it over the popcorn, shake it up a bit and do it again. Then the rest of the spices are added and you give it another shake. Next you pour the whole mixture on a rimmed baking sheet and bake it for a few minutes. And the result? It's tasty stuff. It's definitely full of flavor. Some bites you get a little lime and salt, others you get the whole explosion of flavors, spicy, salty, sour. That's what I like best about it... it kind of keeps you coming back. I think this would be a really great party snack. from 101 cookbooks | Make 4 quarts of popcorn 4 quarts freshly popped popcorn* 1/3 cup butter, melted 2 teaspoons freshly squeezed lime juice 1/2 teaspoon lime zest 1 teaspoon tequila 1/2 small jalapeno, seeds and membrane removes, minced 1/2 teaspoon freshly ground black pepper 1 1/2 teaspoons salt 1 teaspoon red pepper flakes 1 teaspoon ground cumin Preheat the oven to 300F degrees. 1 Line a baking sheet with foil or a silicone baking mat (hs note: or unbleached parchment paper). Set aside. 2 Put the popcorn in a large, clean paper bag (I used a ziploc). 3 In a medium-size bowl whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. 4 In a small bowl combine the black pepper, salt, red pepper, and cumin. 5 Drizzle half of the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Taste. Add more of the butter mixture if you like, and give a second shake. Sprinkle (most of) the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat. Taste, and if you'd like more pepper flavor add the rest of it. 6 Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, five to seven minutes. *To pop 4 quarts of popcorn, heat 1/4 cup clarified butter, coconut oil, or olive oil in a deep pot over medium heat. Add a few kernels to the pot. Once they pop, add 3/4 cup popcorn kernels and shake the pot until they cover the pot evenly. Cover the pot and shake intermittently until the popping slows to 5 seconds between pops. Remove the popcorn from heat and transfer it to whatever bag you are going to use for tossing.