The star of this mix? Some pretty badass Syrian-grown chilies, with the Aleppo chili flake taking center stage. These chilies don’t just bring the heat; they’ve got a smooth, fruity vibe that’s all about flavor, not just fire. It’s like biting into a sun-ripened berry that decided to play with a little edge.
From its inception, Midnight Toker has been a best seller for barbecue dudes, grill masters, and all-around gangsters of love - but it's also great on a midnight snack that's properly seasoned for the perfect late-night-munchie.
For this recipe, we will recommend you use it to jazz up popcorn, but feel free to try it on other snacks like roasted nuts, seasoned chips, or spiced pita chips.
Midnight Toker has been a best seller for barbecue dudes, grill masters, and all-around gangsters that love the smokey taste of the grill - but it's also great on a midnight snack that's properly seasoned for the perfect late-night-munchie, such as this popcorn dish.
Author:
The Spice Guy
Ingredients
½ cup popcorn kernels (or equivalent for stovetop/air popper)
2–3 tbsp neutral oil (e.g. canola, grapeseed, or coconut oil)
2 tbsp unsalted butter, melted (optional but helps the seasoning stick)
Pop the popcorn (If stovetop: heat oil in a heavy-bottomed pot over medium-high heat, add a couple kernels to test. Once they pop, add the rest of the kernels, cover, and shake occasionally until popping slows.)
In a small bowl, combine Midnight Toker with a pinch of salt, set aside.
Transfer the hot popcorn to a large bowl + Drizzle melted butter (if using) over the popcorn, tossing gently to coat.
Sprinkle the Midnight Toker seasoning over the popcorn while tossing or shaking to distribute evenly. Taste, and add a bit more seasoning if needed.
