Popcorn, or “cabritas” as known in Chile, is probably the favorite snack for movie nights, birthdays, or just enjoying at any time. Discover how to give this traditional salty snack an enticing and fiery twist with the addition of merkén.
Contents
How to Make Merkén Spiced Popcorn?
The traditional salty popcorn perfectly adapts to this delicious and, if desired, spicier version with merkén.
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 300
Preparation: 10 minutes
Cooking: 5 minutes
Servings: 4 people
Each serving of Chilean merkén spiced popcorn contains approximately 300 calories, 28 g of carbohydrates, 20 g of fats, 4 g of proteins, 4 g of fiber, 0 g of sugars, 30 mg of cholesterol, and 280 mg of sodium.
Merkén Spiced Popcorn Recipe
Ingredients
- 100 g of whole corn kernels
- 60 ml of oil
- 4 tablespoons of butter
- ½ teaspoon of merkén
- Salt
Instructions
- Pour the corn kernels into a medium bowl and remove any impurities or broken kernels.
- In a very large pot with a vented lid, heat the oil over high heat. Add the corn kernels, spreading them to cover the bottom in a single layer. Cover and reduce the heat to medium. Once the kernels begin to pop, shake the pot every 10 to 15 seconds to prevent the popcorn from sticking.
- Once the popping slows down or stops, remove the pot from the heat and carefully uncover to release the steam. Let it rest for an additional minute in case any kernels continue to pop.
- In a small pan, melt the butter, incorporate the merkén and salt to taste, stir to integrate flavors and aromas, transfer to a large bowl, pour over the infused butter and gently mix to flavor all the popcorn.
- Serve the merkén spiced popcorn warm or at room temperature, at any occasion, accompanied by beer or natural juice.
Additional Tips
Getting the Perfect Pop
Use a pot with a heavy bottom and a tight-fitting or vented lid. Test the oil temperature by dropping in one kernel before adding the rest: when it pops quickly, the oil is ready. Spreading the kernels in a single layer ensures even heat distribution and minimizes unpopped kernels at the bottom.
Building the Merkén Butter
Add the merkén to the melted butter off the heat — high heat destroys the volatile aromatic compounds that give merkén its characteristic smoky flavor. For a more intense result, toast the merkén dry in a small pan for 30 seconds before adding to the butter. Add salt last, after coating the popcorn, and taste before adding more.
Serving and Storing
Serve immediately while warm and crispy. If making in advance, spread the coated popcorn on a baking sheet lined with paper towels to absorb excess butter before storing in an airtight container. Merkén popcorn keeps for up to 24 hours at room temperature. To restore crispiness, spread on a baking sheet and warm at 150°C (300°F) for 5 minutes.
| Ingredient | Substitute | Notes |
|---|---|---|
| Merkén | Smoked paprika + cayenne | Less authentic but accessible |
| Butter | Coconut oil | Dairy-free; milder flavor |
| Corn kernels | Microwave popcorn (plain) | Less control over flavor |
| Salt | Seasoned salt | Adds extra flavor complexity |
Frequently Asked Questions (FAQs)
What is “cabritas” in Chile?
“Cabritas” is the Chilean Spanish term for popcorn. The word literally means “little goats” — a playful reference to the jumping motion of corn kernels as they pop in hot oil. In other countries, popcorn is called “palomitas” (Mexico), “canchita” (Peru), or “pochoclo” (Argentina).
How spicy is merkén popcorn?
With ½ teaspoon of merkén per 100 g of kernels, the result is mildly spicy — noticeable but not overwhelming. Double the merkén for more heat. The dairy fat in the butter helps buffer the spice and distributes it more evenly across the popcorn.
Can I use an air popper instead of oil on the stove?
Yes. Pop the corn in an air popper, transfer to a large bowl, and drizzle the warm merkén butter over it while tossing. The coating will be slightly less even but the result is lower in fat and equally delicious.
Can I make sweet merkén popcorn?
Yes. Add a pinch of sugar and a teaspoon of honey to the butter sauce for a sweet-and-spicy variation. The combination of merkén’s smoky heat with sweetness is a popular modern Chilean snack served at food festivals and artisan markets.
What Is Chilean Merkén Spiced Popcorn?
Chilean merkén spiced popcorn (cabritas con merkén) is a bold, savory twist on traditional popcorn — corn kernels popped in oil and coated in a warm butter sauce seasoned with merkén, a Mapuche smoked chili blend. In Chile, popcorn is universally known as “cabritas” — a playful term referencing the jumping motion of kernels as they pop. The addition of merkén transforms an ordinary cinema snack into something distinctly Chilean: smoky, aromatic, and with a gentle heat that builds gradually with each handful.
History of Merkén Spiced Popcorn in Chile
Popcorn originated in ancient America — archaeological evidence suggests it was consumed at least 6,700 years ago, long before European colonizers arrived. In Chile, roasted corn (tostado) was a staple of Mapuche and Andean communities, and popcorn later became popular in urban Chilean culture as cinema expanded in the 20th century, where “cabritas” became inseparable from the movie-going experience. The use of merkén as a seasoning reflects the modern creative trend of combining pre-Columbian ingredients with contemporary snack formats — a pattern increasingly common in Chilean gastronomy as chefs and home cooks rediscover indigenous flavors.
Did You Know?
Whole corn kernels have three main components: germ, endosperm, and pericarp. They pop due to the release of water contained inside the kernel, which turns into steam when heated, inflating and spilling out its starch. This gives popcorn the beloved appearance we all know and enjoy.
