Chamoy is a Mexican condiment made from dried chilies, lime juice, apricots, mangoes, and plums. Folks drizzle it on fruit and veggies, swirl it into micheladas (beer cocktails), or coat it on gummies to make dulces enchilados. On popcorn, it’s just as at home. Every bite of chamoy popcorn is sweet, sour, spicy, and salty.
Find chamoy at your nearest Latin grocery store or order it online, then grab your Popper and follow along:
Chamoy Popcorn Ingredients
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½ cup popcorn kernels
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2 tablespoons coconut oil
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3 tablespoons chamoy sauce (Miguelito and Chilerito are two popular brands — look for them in the Latin foods aisle or at a Mexican grocery store)
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1 tablespoon fresh lime juice (about half a lime)
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1½ teaspoon Tajín Clásico seasoning, plus more to finish (find it near hot sauces or in the spice aisle)
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½ teaspoon chili powder (optional, for extra heat)
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¼ teaspoon fine sea salt (taste first; chamoy is already salty, so you may not need this)
Chamoy Popcorn Directions
Step 1: Preheat
Set your stove to medium heat and allow your Popsmith to preheat for 1 to 2 minutes.
Step 2: Add Oil and Kernels
Add the coconut oil to the Popper and let it melt, then drop in 3 kernels. When the first kernel pops, pour in the rest and cover the pot.
Step 3: Pop
Crank the handle continuously to keep the kernels moving and prevent burning.
Step 4: Remove
When the popping slows to about 1-2 seconds between pops, pull the Popper off the heat and transfer the popcorn to a large bowl.
Step 5: Make the Chamoy Glaze
Whisk together the chamoy sauce, lime juice, and chili powder (if using) in a small bowl until smooth. It should be loose enough to drizzle easily. If it's too thick, add a small splash of water and stir.
Step 6: Coat the Popcorn
Drizzle the chamoy glaze over the top and toss well to coat evenly. Work quickly while the popcorn is warm, as it absorbs the sauce better and the coating sets up nicely as it cools.
Step 7: Season and Finish
Sprinkle the Tajín over the popcorn and toss again. Taste and adjust: more Tajín for tang, a squeeze of fresh lime if you want brightness, a pinch of sea salt if you need it.
Step 8: Dig In
Spread onto a sheet pan for 2 to 3 minutes if you want a slightly drier coating, or eat it straight from the bowl while it's still a little sticky and warm. Both are correct.
More Chamoy Popcorn Tips
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Make your own chamoy: If you want to go homemade, chamoy is surprisingly easy to make from scratch. This recipe from Muy Delish uses dried apricots, prunes, hibiscus flowers, and chili powder, and it comes together in about 40 minutes.
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For extra crunch: Finish with a handful of pepitas or crushed chicharrones. The contrast against the sticky coating is worth it.
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Heat level: This recipe sits at medium heat by default. Skip the chili powder for a milder batch, or add a few dashes of hot sauce to the glaze for something with more kick.
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Serving it fresh: Chamoy popcorn is best eaten within an hour or two of making it. The coating softens as it sits. If you're making it for a party, pop the kernels ahead of time and add the glaze right before serving.
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Storage: If you have leftover popcorn, store it in an airtight container at room temperature and eat within 2 days. It won't be as crisp, but the flavor holds up.
Chamoy Bien
Chamoy popcorn isn't subtle, and that's the whole point. Make a batch for your next summer cookout and prepare to get plenty of questions. The sweet-sour-spicy hit is unlike anything else in the snack bowl, and people remember it.
Don't have a Popper yet? This is a good reason to get one. And if you're looking for more bold flavors, our sweet and spicy popcorn roundup is a good place to start.
