Share Your Popcorn Recipes

Epicurean Exploits - Food and Recipes
1

From a posted message on another subforum about Kermit Lynch I found a Kermit popcorn recipe with olive oil, dried thyme, and salt within an article link. Last night I tried it and found it to be an enjoyable evening snack with a Talbot chardonnay. What popcorn flavorings do you folks make? …Cheers, Gary

2

Truffle butter, finished with truffle salt is fantastic & pairs incredibly well with Champagne.

3

Popcorn popped in duck fat (or bacon fat), finished with sea salt. For overkill, toss popcorn with chopped, crispy duck skin or chopped crispy bacon.

Popcorn drizzled with butter (or a combination of melted butter and shoyu - but go very light on the shoyu), then tossed with furikake.

Saute dried red chilies and garlic in olive oil, remove chilies and garlic, pop popcorn in olive oil, add back chilies and garlic.

4

Remi Krug says that popcorn is his favorite accompaniment for Champagne.

I finish mine with black pepper and Parmesan.

5

For even better overkill, omit the popcorn entirely. Duck gribbanis. Yum.

6

I had champagne and popcorn today, in fact. Sadly, not Krug. Today’s was Madras curry powder, a bit of cayenne pepper, salt, and olive oil with NV Jose Dhondt. Basically any savory flavor combination works, as long as there’s enough fat and salt. Other favorites have been (all separate) espelette pepper; fennel seed; black pepper; truffle salt; fresh herbs (mostly thyme). Those are all probably better with Parmesan. FWIW, olive oil is my fat of choice on popcorn.

7

Two favorites of an ex-roommate of mine:
Soy sauce and red pepper (you have to really toss the popcorn so the soy sauce doesn’t get it too soggy)
Nutritional yeast

8

Great suggestions. I have a olive oil pump sprayer that someone gave me and it seems that might be a way to lightly coat the popcorn with oils or other liquids like soy sauce. My sister gave me a rack of Penzeys dried herbs including mixes that might work. It’s cheap to try an experiment. I’m hoping I have some duck fat in the back of the refrig somewhere. Thanks again…Gary

9

Here’s one from a local restaurant that’s great at the restaurant but I can never get quite right at home. Probably like Linda’s soy sauce I need to toss the balsamic better as some pieces are soggier when I try.

http://cropbistro.com/about/balsamic-popcorn-recipe/

10

I tried the duck fat once and the popcorn had an odd texture, however it might have been the amount I used. I usually pop it in a small amount of olive oil, and sprinkle with truffle salt or crushed Herbes de Provence. I then seal the container it’s in, shake it some more, and let it sit for 1-4 hours. This lets the porous popcorn absorb all the flavors that are trapped in the vessel with it. One last shake before serving, and the popcorn has an added depth and texture.

Oh, and yeah, it rocks with Champagne.

11

Similar to me. I use tamari and nutritional yeast. I use a spray bottle for the tamari (it’d lilkely work for balsamic as well).

12

Coconut oil with about a tablespoon or two of Sriracha in it.

We have tried a lot of different ingredients in popcorn, and there are tons that are great. Seems that if you mix the ingredient into the oil during the popping stage (not afterwards), the flavors really impart themselves into the popped corn. The only challenge here is that not all ingredients hold up well to the heat of the oil.

13

I redid the Provencal popcorn using oil pump sprayer and herbs ground with salt and dusted on the popcorn while turning. Using the suggestion above I “cured” the popcorn for 1 hr in a container to meld the flavors. It came out so good I took it to a local Argentinian wine tasting and people ate it up with the torrontes and malbec blends. Other recipes above will be tested on this wine tasting group in subsequent weeks. Thanks and Cheers, Gary

14

I just make it with EVOO (mine) and then use regular sea salt, or butter with sesalt or seasalt with paprika.

15

It is amazing what letting it cure (I love that term, thanks!) for a few hours in the container with the flavorings does to the texture and depth of flavor. In fact, I’m making truffled salt butter tonight for before dinner snacks for some college friends. And popping some Champagne, of course. [wink.gif]

16

Of course you are. You’re not a savage! [wow.gif]

17

Early this evening I popped a batch of popcorn and split it into two. One of the batches received melted butter with ground sassafras leaves(gumbo ingredient) and salt. The other received a light spray of mild olive oil mixed with a small pinch of liquid hickory smoke and salt. The first one is a forgettable recipe while the second is like eating airy pulled pork. Might try the liquid smoke in the pan when popping. I’ve got my sights set on old bay seasoning with butter later in the week…Gary

18

My wife likes it with parm, fennel seed, and black pepper. Fleur de plus sel as well, but that part is obvious.