Szechuan Peppercorn Popcorn

• Popcorn
• 1/2 cup favorite popcorn kernels popped
• 1/2 cup butter melted
• 1 teaspoon szechuan pepper ground fine
• 1/8-1/4 teaspoons chipotle or cayenne powder (I like Szechuan combined with heat but feel free to leave out
• salt to taste
• Szechuan pepper oil
• 6 tablespoons Szechuan pepper toasted in a dry skillet and coarsely ground
• 2 tablespoons Black peppercorns toasted in a dry skillet and coarsely ground
• 6 dried birdseye chiles or chiles de arbol (whole)
• 12 ounces peanut oil

1. After toasting and grinding Szechuan and black peppercorns put whole dried birdseye chiles in warm skillet and allow to warm.rnFeel free to leave out hot birdseye peppers if not desired.
2. Heat peanut oil to 110-120 degres and pour into heatproof container with chiles and peppers. After completely cooled can pour into bottle or other storage container (can strain or not) Will keep for 1-2 weeks without refrigeration. If you refrigerate allow to come to room temp if possible.

favorite popcorn kernels, butter, szechuan pepper, cayenne powder, salt, szechuan pepper, szechuan pepper, black, birdseye chiles, peanut oil

Taken from food52.com/recipes/23863-szechuan-peppercorn-popcorn (may not work)