If you’ve been following our blog or social media pages, you know that we love trying out-of-the-box popcorn ideas. So when Popsmith co-founder Dave stumbled upon Chef Rick Bayless’ Instagram reel showing how to make Oaxacan peanuts, he knew he just had to put a popcorn twist on it.
The result? This incredible Oaxacan popcorn you can whip up in minutes with your Popper.
What Are Oaxacan Peanuts?
Oaxacan peanuts are a popular snack in the southern Mexican state of Oaxaca, where they’re typically served during mezcal tastings. These peanuts are super easy to make and really addictive — you cook raw peanuts in oil with whole garlic cloves and chiles de arbol until they’re golden and fragrant. Check out Rick’s recipe here.
Oaxacan Popcorn Ingredients
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1 packet Popsmith Oh Sooo Buttery Popcorn
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1 garlic bulb (keep the skin on)
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4 dried chiles de árbol
Oaxacan Popcorn Directions
Step 1: Preheat
Set your stove to medium heat and allow your Popper to preheat for 1 to 2 minutes.
Step 2: Pour Oil
Cut open the coconut oil portion of your Oh Sooo Buttery Popcorn packet, squeeze it into the Popsmith, and wait until it melts.
Step 3: Add Garlic and Chiles
Take your garlic bulb, put it in the pot, and let it sizzle. Then add the dried chiles de árbol.
GOOD TO KNOW: Rick used fresh chiles in his video, but based on Dave’s experience, the chiles reconstituted pretty fast and plumped up nicely.
Step 4: Toss in Kernels
Now cut the popping corn part of the packet and drop 3 kernels into the Popsmith. Throw in the rest of the kernels once the first one pops.
Step 5: Sprinkle Salt
Open the salt portion of the popcorn packet, pour it into the Popper, and then cover the pot.
Step 6: Turn
Turn the Popper’s crank clockwise while the kernels pop to keep them (and the garlic and chiles) from burning.
Step 7: Serve
When popping slows down to 1-2 seconds between pops, take the Popsmith off the heat, pour your Oaxacan popcorn into a huge bowl, and dig in!
More Oaxacan Popcorn Tips
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Want more garlic flavor? Smash the cloves down, still with skins on, so they get more exposure to the oil.
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The earlier you add the chiles, the spicier the popcorn. You don’t have to worry too much about burning them since you’re not actually going to eat them.
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Have leftover popcorn? Store it in an airtight container and eat it within 5 days.
Muy Sabroso
Wasn’t this Oaxacan popcorn so easy to make? The garlic and chiles really add razzle-dazzle to your usual movie night snack. It’s absolutely delicious on its own, but we recommend pairing it with mezcal for the full Oaxacan cantina experience.
Ready to make this at home? Grab your Popper now, or bundle and save with your choice of popcorn kits for even more flavor adventures!
