Tangy Tomato-Chile Popcorn

Step 1

Grind ½ cup tomato powder, 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, 2 tsp. garlic powder, and 1 tsp. cayenne pepper in spice mill until very fine, about 30 seconds. Transfer spice blend to an airtight container.

Step 2

Heat 3 Tbsp. avocado oil or vegetable oil and 3 Tbsp. ghee or unsalted butter in a large Dutch oven or other heavy pot over medium-high. Add 2 yellow popcorn kernels (from ½ cup) and shake pot gently to coat. As soon as kernels begin to pop, add remaining popcorn kernels, cover pot with a large splatter screen or lid (leaving it slightly askew), and cook, shaking often, until most of kernels have popped, about 4 minutes. Remove from heat and let sit until popping has stopped. Transfer popcorn to a large bowl.

Step 3

Sprinkle about 4 Tbsp. spice blend over popcorn and toss to coat (save remaining spice blend for more batches of popcorn).Do Ahead: Spice blend can be made 3 weeks ahead. Store at room temperature.