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Barbecued Hickory Popcorn

Barbecued Hickory Popcorn on a plate

Hickory flavor provides a smoky taste that goes great on the grill - and now on your healthy, whole grain Barbecued Hickory Popcorn snack!


2 teaspoons dried parsley flakes
2 teaspoons paprika
1/2 teaspoons *hickory wood smoked sea salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 quarts popped popcorn


Combine ingredients thoroughly.

Sprinkle over freshly popped popcorn.

Suggestion: Great replacement for butter!

Nutrition Information

Recipe makes 2 quarts.

Recipe Note

Durango hickory smoked salt is created when delicate pacific sea salt flakes are naturally smoked over premium hickory hard wood. The resulting smoke flavor is full and clean without the bitterness. Hickory smoke is synonymous with southern cooking. Durango works magic in this popcorn recipe as well as with ribs, burgers, red meat, turkey and chicken.

Variation: BBQ Snack Mix

2 -1/2 cups air-popped popcorn
1 cup mini pretzels
1/3 cup plus 1 tablespoon lightly roasted peanuts
1 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon smoked salt
Canola oil spray

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper. Place the popcorn, pretzels and peanuts in a bowl and mix well. Add the remaining ingredients, except for the cooking spray, mix again, and place on the prepared baking sheet. Spray with canola oil for half a second, transfer to the oven, and bake until everything is well heated and just beginning to scent the kitchen, 7 to 10 minutes. Set aside to cool. Serves 14, 1/4-cup per serving.

Nutrition information: Calories: 99; Calories from Fat: 48; Fat: 5.3g; Saturated Fat: 0.7g; Cholesterol: 0mg; Sodium: 103mg; Carbohydrates: 10.4g; Dietary Fiber: 1.8g; Protein: 3.8g

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