Bloody Mary popcorn

Bloody Mary popcorn

Total: 2 hr | Active: 30 min.
vegetarian, gluten-free
Nutritional value / 100 g: 324 kcal
, Fat: 13 g
, Carbohydrate: 43 g
, Protein: 7 g


300 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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50 g dried tomatoes, finely chopped
1 tsp Tabasco sauce


1 tbsp peanut oil
150 g popcorn

Bloody Mary spice mix

1 tbsp sugar
1 tsp coarse sea salt
2 tbsp peanut oil
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How it's done

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Place the tomatoes and Tabasco in a bowl, mix. Spread the tomatoes on a baking tray lined with baking paper.

To dry

Approx. 90 mins. in an oven preheated to 80°C (convection), keeping the oven door slightly ajar with the handle of a wooden spoon. Remove the tomatoes, allow to cool slightly.


Heat the oil in a wide pan. Add the corn kernels, cover immediately and leave to pop over a medium heat for approx. 6 mins. Spread the popcorn on a baking tray lined with baking paper.

Bloody Mary spice mix

Blitz the tomatoes, sugar and sea salt in a food processor. Drizzle the oil over the popcorn, mix carefully, sprinkle the spice mix on top, mix.

Good to know
Tip: For extra heat, add ¼ tsp of chilli flakes to the spice mix.

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