Enjoy caramel popcorn? Looking for a new twist on the traditional caramel flavor? If so, check out this Salted Margarita Popcorn Recipe from our friends over at Popcorn.org. This light caramel popcorn is accented with zesty lime, tequila, brown sugar and sea salt for a fun snack that’s based on a classic summer cocktail. It will make approximately 8 servings.

Salted Margarita Popcorn Recipe

8 cups popcorn
1/2 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup liquid honey
2 tablespoons freshly grated lime zest
1/4 cup freshly squeezed lime juice
1/4 cup tequila
2 teaspoons sea salt, divided
3/4 teaspoon baking soda

Line large baking sheet with parchment paper. Spray large bowl with nonstick cooking spray.

Transfer popcorn to prepared bowl.

In heavy-bottomed medium saucepan set over medium heat, stir together brown sugar, butter, liquid honey, lime juice, tequila and 1/2 teaspoon salt.

Bring to a boil, stirring frequently, and cook for 15 to 20 minutes or until sugar mixture is golden brown and has reached the hard-ball stage. To test, add a few drops of sugar syrup to a glass of ice-cold water; if the sugar syrup solidifies, the mixture is ready.

Stir in baking soda. (The caramel may foam.) Working quickly and carefully, pour caramel over popcorn, stirring to evenly coat.

Arrange popcorn mixture on prepared baking sheet, spreading into an even layer. Sprinkle with lime zest and remaining salt. Let set until firm.

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My husband loves homemade chili but he likes it with some heat. When I say heat…I mean spicy, but not mouth-burning. This recipe for slow cooker spicy chili is easy to make. Just assemble all of the ingredients in your slow cooker in the morning and by dinnertime it’s done. I like to serve it alongside homemade corn bread muffins.

Slow Cooker Spicy Chili Recipe

2 lbs. lean ground beef
2 (16 ounce) cans dark red kidney beans, drained
2 (14.5 ounce) cans diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 (8 ounce) can sliced mushrooms, drained
1 large onion, finely chopped
1 large green bell pepper, chopped
1-2 jalapeno peppers, finely chopped
1 clove garlic, minced
3 tablespoons chili powder
1 tsp. paprika
1 tablespoon cayenne pepper
1 tablespoon red pepper flakes
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons dried basil flakes

In a large frying pan brown the lean ground beef until it’s cooked through and no longer pink. Drain grease.

Place all of the above ingredients into the slow cooker, stirring everything together. Cover. Cook on the low heat setting for 6-8 hours or the high heat setting for 3-4 hours.

Serving Suggestions: Once the chili is in your bowl you can top it with shredded cheese and a spoonful of sour cream. This chili is great served over a baked potato too!

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