Friday, February 20, 2009

Yummy Popcorn Recipes!

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We make Popcorn every Friday. If you have been watching my blog, you know we have a popcorn maker- like a movie theater one. Anyways- I kind of want to shake things up and make our popcorn alittle different. I looked up some recipes, and thought I'd post them! yummy!

Basil- Parmesan Popcorn
  • 3 cups popped popcorn
  • 1/4 cup basil infused olive oil
  • 2 tablespoons grey salt
  • Freshly ground black pepper
  • 1/2 cup freshly grated Parmesan
Drizzle basil infused oil over the popcorn. Grind grey salt in a spice grinder (a coffee grinder also works well for this purpose) until fine – it will stick to the popcorn more evenly if the crystals are smaller. Add black pepper, then grate parmesan over the popcorn.

Chocolate- Orange Brown Butter Flavored Popcorn
  • 3 cups popped popcorn
  • 2 tablespoons unsalted butter
  • 2 tablespoons grey salt
  • 1 orange
  • 1-ounce bittersweet chocolate
Heat a 10-inch saute pan over medium-high heat on stovetop. Tilt the pan away from you, then add the butter. As you tilt the pan back, the butter will begin to brown. Add salt into the butter, then pour it over the popcorn. Mix well. With a grater, zest the skin of 1 orange, about 2 tablespoons and the chocolate over the popcorn and mix.

Brown butter, Rosemary, and Lemon Popcorn

  • 1 cup popcorn
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 tablespoon finely chopped rosemary leaves
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 tablespoon grated lemon zest
In a medium saute pan over medium-high heat, melt the butter and cook until it is brown, shaking the pan occasionally. Remove the pan from the heat. Add the rosemary to the butter and pour the butter mixture over the popcorn. Toss well. Add the salt and pepper and lemon zest. Toss well.

Chocolate Caramel Popcorn
  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup plus 2 tablespoons corn syrup
  • Scant 1/4 cup water
  • 1 pound bittersweet chocolate, tempered

To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.

Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.

Some things I love to do are:

Sprinkle popcorn with Ranch dressing, Garlic powder with Parmesan, White Cheddar, or Sour Cream and Onion powder...

Hope you like some of these recipes and use them! Let me know :)