If your evening will involve popping in a DVD, you might as well pop some awesome corn to go with it.
In about 10 minutes, you can have some seriously good popcorn to accompany your entertainment.
Start with the corn itself. There is a certain charm to popping it the old fashioned way, either in a large, covered saucepan or a specialty stovetop popper. It takes just a few minutes, it’s easy and the kids will love it.
Of course, there’s something to be said for convenience, so these recipes have been written to accommodate 8 cups of popcorn, the typical amount in a microwave bag.
If you use microwave popcorn, be sure to buy the unsalted, unflavored variety.
Most of these recipes call for grinding the salt and other dry toppings to a fine powder before sprinkling. This helps it stick to the corn.
For grinding, a mortar and pestle, blender or food processor (use the small bowl) work well.
SESAME NORI POPCORN
1sheet nori seaweed (the type used in sushi)
2tablespoons sesame seeds
3tablespoons toasted sesame oil
1teaspoon low-sodium soy sauce
8cups popped popcorn, hot
1/2-1teaspoon very fine salt
Use scissors to cut the nori into very small pieces, about 1/4 inch or smaller. In a dry small skillet, combine the nori and the sesame seeds. Place over medium-low heat and toast, stirring often, until the seeds just begin to brown, about 4 minutes.
When the seeds have browned, remove the skillet from the heat and set aside.
In a large bowl, combine the sesame oil and soy sauce. Add the popcorn and use your hands or a wooden spoon to toss until all of the popcorn is coated. Sprinkle the nori and sesame seeds over the popcorn and toss well. Season with salt.
Makes 4 servings. Per serving (values are rounded to the nearest whole number): 178 calories; 114 calories from fat; 13 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 3 g protein; 3 g fiber; 339 mg sodium.
Ghee, also called clarified butter, is a better choice than conventional butter for popcorn.
It has an intense buttery flavor and, because it has a low water content, it won’t leave the popcorn soggy. Most grocers have jars of it in the ethnic foods aisle.
CINNAMON TOAST POPCORN
2tablespoons sugar
1/2teaspoon cinnamon
1/4teaspoon kosher salt
8cups popped popcorn, hot
1/4cup melted ghee (clarified butter)
Using a mortar and pestle, food processor or blender, combine the sugar, cinnamon and salt, then grind or pulse until they are reduced to a fine powder. This will take about 1 minute with a mortar and pestle, or a few seconds with a processor or blender.
Place the hot popcorn in a large bowl. Drizzle the melted ghee over the popcorn, then toss to coat evenly. While continuing to toss the popcorn, sprinkle it with the cinnamon mixture until evenly coated.
Makes 4 servings. Per serving (values are rounded to the nearest whole number): 204 calories; 133 calories from fat; 15 g fat (9 g saturated; 0 g trans fats); 22 mg cholesterol; 17 g carbohydrate; 2 g protein; 2 g fiber; 121 mg sodium.
The tangy flavor in the popcorn comes from powdered citric acid, which resembles white sugar and is a common ingredient in candy. It’s widely available at baking and craft stores.
KEY LIME PIE POPCORN
8cups popped popcorn, hot
1teaspoon kosher salt
1/2teaspoon citric acid powder
3/4cup sugar
1/4cup light corn syrup
1tablespoon butter
1/8teaspoon cream of tartar
2drops lime flavoring oil (such as LorAnn Gourmet Flavoring oils)
1drop green food coloring (optional)
Heat the oven to 200 degrees.
Spread the popcorn in an even layer on a rimmed baking sheet and place in the oven to keep warm.
Using a mortar and pestle, food processor or blender, combine the salt and citric acid, then grind or pulse until they are reduced to a fine powder. This will take about 1 minute with a mortar and pestle, or a few seconds with a processor or blender. Set aside.
In a medium saucepan over medium-high, combine the sugar, corn syrup, butter and cream of tartar. Heat, stirring constantly, until the mixture boils. Once the mixture boils, stop stirring and continue cooking until the mixture reaches 250 degrees on a candy thermometer.
Remove the pan from the heat. Remove the popcorn from the oven.
Once the sugar mixture stops bubbling, stir in the flavoring and food coloring. Immediately pour the sugar mixture over the popcorn, using a wooden spoon to gently mix it to evenly coat the corn.
Quickly sprinkle the salt and citric acid mixture over the popcorn, tossing to coat evenly.
Makes 4 servings. Per serving (values are rounded to the nearest whole number): 235 calories; 32 calories from fat; 4 g fat (2 g saturated; 0 g trans fats); 8 mg cholesterol; 55 g carbohydrate; 2 g protein; 2 g fiber; 514 mg sodium.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
