PAD THAI POPCORN
Sweet, salty, sour, and spicy all in one snack!
¼ cup plus 1 teaspoon vegetable oil, divided
½ cup popcorn kernels
½ cup chopped peanuts
½ cup brown sugar
¼ cup light corn syrup
1½ teaspoons fish or oyster sauce
Zest and juice of 3 limes
1 tablespoon Sriracha
1 teaspoon baking soda
For garnish: chopped cilantro
Preheat oven to 250 degrees. In a pot over medium heat, add 1 teaspoon of oil and popcorn kernels and cover. Shake gently when popcorn begins to pop to prevent burning. Transfer to a large bowl and add peanuts. In same pot over medium heat, add brown sugar, ¼ cup vegetable oil, corn syrup, fish sauce, and lime juice. Stir and allow mixture to thicken. Remove from heat and add Sriracha, baking soda, and lime zest. Immediately pour over popcorn and mix well. Spread popcorn on a baking sheet and place in oven for 30 minutes, tossing once or twice. Remove from oven and let cool. Sprinkle with chopped cilantro and serve.
Yield: 4 servings
SMOKY PARMESAN PEPPER POPCORN
8 cups hot fresh-popped popcorn
2 tablespoons extra-virgin olive oil
1 ounce finely grated Parmesan cheese
½ teaspoon freshly ground black pepper
½ teaspoon smoked black pepper
¼ teaspoon kosher salt
In a large bowl, drizzle oil over hot popcorn and toss to coat. Add Parmesan, pepper, smoked pepper, and salt. Toss again and serve immediately.
Yield: 8 servings
BACON AND CASHEW BOURBON CARAMEL POPCORN
8 ounces bacon, cooked crisp and chopped, bacon drippings reserved
3 tablespoons bacon drippings (if not enough, use vegetable oil to augment)
¾ cup popcorn kernels
1 cup roasted and salted cashews
3 cups sugar
3 tablespoons unsalted butter
¼ cup bourbon
1½ teaspoon kosher salt
1 tablespoon vanilla
1½ teaspoon baking soda
In large pot, place 3 tablespoons bacon drippings and 4 kernels of corn. Cover and set over high heat. After kernels have popped, turn off heat. Pour in all kernels, cover, and wait 30 seconds. Turn heat to high and pop until kernels are no longer popping. In a 6-quart bowl, place popped corn, discarding any unpopped kernels. Stir bacon and cashews into popcorn.
Line a baking sheet with parchment paper or a silicone baking mat. In a medium saucepan over medium heat, add sugar butter, bourbon, and salt. Stir until sugar melts, and then stir occasionally once caramel begins to simmer, until it reaches a golden caramel color. Remove saucepan from heat and quickly stir in the vanilla and baking soda (it will bubble up, just keep stirring until it calms down).
Immediately pour caramel over popcorn. Working quickly, use a silicone spatula (or a rubber spatula coated with non-stick cooking spray) to mix it all together, ensuring caramel evenly coats popcorn. Turn onto prepared baking sheet and spread in an even layer. Allow to cool completely (30 minutes to 1 hour), then break into pieces and store in an airtight container at room temperature for up to 2 weeks. Note: The alcohol in the bourbon burns off, leaving just the flavor, thus this popcorn is safe to serve to kids.
Yield: 6 servings
POPCORN SALAD WITH PIQUILLO VINAIGRETTE
Chef Jarrett Stieber of Eat Me, Speak Me restaurant in Atlanta generously shared this recipe. Substitute red sweet peppers if the Spanish Piquillo variety is unavailable. Edible flowers include Johnny Jump-Ups, zinnias, pansies, and nasturtiums.
1 head fresh romaine or butter lettuce
1 (12-ounce) jar roasted Piquillo or sweet red peppers
¼ cup cider vinegar
1 clove garlic
¼ cup honey
½ teaspoon salt
¾ cup canola oil
1 cup cooked sweet corn
1 bunch fresh radishes, shaved with a vegetable peeler or mandolin
1 cup quality popped corn
½ cup edible flowers
Wash and tear lettuce into bite-size pieces. Drain on paper towels and refrigerate.
For vinaigrette:
Drain liquid from Piquillo peppers. In a blender, place peppers, vinegar, garlic, honey, and salt. Blend on high, then drizzle in oil while blender is still running to emulsify dressing.
To assemble salad, toss lettuce with sweet corn, radishes, enough dressing to coat greens, and a sprinkling of salt. Divide salad between four plates and top each with popcorn and edible flowers. Drizzle each plate additional dressing.
Yield: 4 servings
CHILI SPICED POPCORN
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon smoked paprika
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper
2 tablespoons melted butter
8 cups hot fresh-popped popcorn
In a small bowl, mix salt, chili powder, smoked paprika, garlic powder, and pepper together, set aside. In a bowl, drizzle butter over popcorn and toss gently with seasoning until coated. Check seasoning and serve immediately.
Yield: 8 servings
MINTY COOKIES AND CREAM POPCORN
1 (3.5-ounce) bag microwave popcorn
12 mint Oreos, finely crushed
8 ounces white chocolate, melted
Mint green food coloring
In a bowl, mix popped corn and Oreos together until evenly distributed. Using a toothpick dipped in gel food coloring, gently swirl melted white chocolate until desired color is reached. Drizzle half of white chocolate over mixture and toss with a rubber spatula. Add remaining melted white chocolate and toss gently to coat evenly. Spread onto a sheet of waxed paper and allow chocolate to set. Serve immediately or store in an airtight container.
Yield: 4 servings
MOOSE MUNCH
12 cups popped popcorn
2 cups nuts (cashews, peanuts, pecans)
1 cup firmly packed brown sugar
½ cup unsalted butter
½ cup light corn syrup
1 teaspoon baking soda
1 cup dark chocolate chips, melted with 1 teaspoon shortening
Preheat oven to 250 degrees. Spread popped popcorn and nuts into a large roasting pan. In a heavy-bottom saucepan, combine brown sugar, butter, and corn syrup. Cook over medium heat for about 8 minutes or until mixture comes to a boil, then continue boiling for 2 minutes. Remove pan from heat and stir in baking soda. Pour warm mixture over popcorn and nuts, stirring well so popcorn is coated. Bake for 1 hour and remove pan from oven. Transfer popcorn to wax paper and let cool. Drizzle chocolate over all and let stand until chocolate is set. Break into pieces and serve.
Yield: 8-10 servings