gastronome
popcorn

I think i've perfected my home-theatre popcorn recipe. I pop mine in a pan with olive oil on my gas stove, but i bet an air popper would work, too. What are your favorite popcorn toppings when you're making it at home?

Serves two people who really want to get their popcorn on.

You'll need:
1/2 cup popping corn
3-4 tbsp good olive oil
1-2 tbsp butter
salt
good fresh parmesan
a bit of paprika

Heat the olive oil over medium-high heat. Drop a single kernel of popcorn in. When it pops, your oil is hot enough. Add the rest of the popping corn, cover, and shake. You needn't shake violently - a gentle back and forth rocking will do. Enjoy the sound.

When popping slows to 1-2 pops a second, turn off the heat and turn the popcorn into a bowl big enough for tossing 4 quarts of popcorn. Important: you need to dress the popcorn while it's still really hot. If you need a few minutes, pop the bowl into an oven that's set to 200F.

Using a microplane grater (this is important), start shaving parmesan over the popcorn. Alternate with sprinkles of paprika and salt. Halfway through, when the popcorn is cooling, drizzle the melted butter and keep tossing the popcorn and shaving the cheese. Taste often, and stop when you think you want just a touch more cheese and salt - when you're eating handfuls, it will add up.

If you're using an air popper, i'd use a bit more butter, and combine it with a bit of olive oil.

Serve with hot chocolate or beer, and a big glass of water - and enjoy the show!

Posted by shock on August 03, 2003 | TrackBack
Comments

I used to have an air popper and went back to the stovetop method. I find the air popper makes tougher, less tasty popcorn. When I was a poor student, my roomie and I used to eat a *lot* of popcorn for snacking.

toppings: salt and pepper! maybe butter. (Boring, aren't I?)

I wonder if lavender sea salt would be tasty...

Posted by: naomi_traveller on August 3, 2003 1:26 PM

i like flaked nutritional yeast on my popcorn, with butter and salt. sometimes I will drizzle soy sauce but it tends to get to soggy too quickly and thus concentrated.

I also like a little chili powder or garlic added.

hmm now I am craving popcorn.

Posted by: teddy on August 3, 2003 7:49 PM

whassa microplane grater?

Posted by: Damien Warman on August 3, 2003 8:12 PM

I make my own microwave popcorn by putting popcorn and olive oil in a brown paper lunch bag. Fold the top over several times (Alton Brown on Good Eats actually staples his shut) and let er rip.

I also like nutritional yeast on popcorn.

Posted by: Nanette Blanchard on August 6, 2003 10:41 AM

I guess I'm out of the loop....what's nutritional yeast???
Thanks

Posted by: Jami H on March 30, 2005 7:30 AM

I've grown to love two combinations of popcorn flavors, either butter and pepper or butter and "canjun seasoning" depending on my mood.

Posted by: Erythorbic on April 7, 2005 11:03 PM
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