A December Full of Recipes: Popcorn for Big Kids ~ Kevin Penner



photo via Joy

“The holidays bring back memories of popcorn for me. As kids we would string it for the Christmas tree and as an adult I love to buy high-quality organic popcorn and use it as a canvas for many flavors. Most often I pop it in olive oil and then toss it with a nice, fruity Sicilian olive oil and sea salt. Other tasty options include:”

Popcorn for Big Kids
Recipe and intro by Chef Kevin Penner
Melted high fat butter & sea salt
Browned butter and sea salt
Melted miso butter
Melted maitre d’hotel butter
Pistachios, sea salt & pistachio oil
Toasted hazelnuts, salt and hazelnut oil
Toasted pumpkin seeds, salt & pumpkin seed oil
Roasted garlic, mashed to a paste with Sicilian olive oil & sea salt
Fried garlic, red pepper flakes & sea salt

I could go on forever. The basic recipe is for every 1/2 cup of popcorn you will need about 3 tablespoons of your preferred oil. Put the pan over medium-high heat, add the oil and about five kernels of popcorn. Cover the pan. When the kernels start to pop add the rest of your popcorn and cover the pan. As the kernels pop shake the pan and move it off and on the heat. Don’t burn the popcorn. When the popping slows remove it from the heat and set aside covered until the popping stops. Pour the contents into a mixing bowl and add your desired flavoring agents. Toss to coat and serve. A 1/2 cup of popcorn kernels will yield about 4 quarts of popped corn.

photo via Joy