POPCORN TRIO
We all have a snack food that we find completely irresistible. Popcorn is my favorite snack, so when KitchenAid challenged me to “Add Some Punch to Popcorn” I couldn’t resist!
Don’t get me wrong, melted butter and salt are heavenly on popcorn. Yet there are so many ways to flavor popcorn, why stop there?
Popcorn can be adjusted to any momentary whim you might have. Craving sweet, salty, herbs, or spicy heat? No problem! There’s a popcorn recipe to suit your taste buds.
You can find all sorts of contraptions to pop your corn, but my preferred method is to pop it on the stovetop.
Using my KitchenAid® Commercial-Style Gas Rangetop and one KitchenAid® Stainless Steel 8-Quart Stockpot, I’ve made piles of popcorn this season, that pop up warm, light, and crunchy in just a few minutes.
The beauty of making popcorn on the stovetop is that you can adjust your burners at a moment’s notice. Even with burners as powerful as these, you can lower the heat to a consistent medium flame so the popcorn pops perfectly each time.
A stockpot with a glass lid is a great tool for popcorn because you can see what’s going on inside the pot. As soon as the popping slows down, you simply add in flavored butter and seasoning, place the lid back over the top, and shake to coat the popcorn. With such a large stockpot, you have plenty of room for add-ins.
Today I’m sharing my three latest popcorn recipes, for a popcorn trio when you are craving something savory, something spicy and something sweet!
First up is a sweet popcorn with unexpected flavors. I made a Chocolate Rosemary Olive Oil Popcorn, by flash-frying fresh rosemary sprigs in olive oil, then using the rosemary infused oil to pop the popcorn.
Once the popcorn was popped, I added in some cocoa powder, powdered sugar and the crispy rosemary leaves. This popcorn variety offers a sweet and herby note.
Next up is a Sriracha Lime Popcorn. This spicy and tangy popcorn was made by shaking in melted sriracha butter and fresh lime zest. The sriracha butter coats the popcorn providing a pop of flavor and color with little zest ribbons sprinkled throughout.
Finally I made a savory Wasabi Miso Popcorn by shaking in melted butter mixed with wasabi paste and white miso paste. The touch of wasabi provides a light warming sensation, while the miso offers a satisfying savory note.
I loved all three popcorns, but this was probably my favorite!
These three recipes are just a taste of what you can do with a KitchenAid® Commercial-Style Gas Rangetop, a Stainless Steel 8-Quart Stockpot, and a handful of popcorn kernels.
Consider setting these out at a cocktail party, sending to friends as edible gifts, or surprising your family on movie night.
Adding Some Punch to Popcorn is an easy way to make a good snack really special!
POPCORN TRIO
Makes 4 quartsINGREDIENTS
3 tablespoons olive oil
4 springs fresh rosemary
1/2 cup popcorn kernels
3 tablespoons powdered sugar
2 tablespoons dark unsweetened cocoa powder
1 teaspoon sea salt
DIRECTIONS
Place the olive oil in a KitchenAid® Stainless Steel 8-Quart Stockpot and set over medium-high heat. Once hot, add the rosemary springs and flash fry them for 10-20 seconds per side. Then remove the rosemary with tongs and place it on a paper towel lined plate to drain.
Lower the heat to medium and add the popcorn kernels to the pot. Shake the pot to coat the kernels in oil. Place the lid over the top, leaving a crack for the steam to vent. Then listen to the popcorn.
Wait until the popcorn slows down, then turn off the heat and add the powdered sugar, cocoa powder and sea salt. Toss in the pot to coat the popcorn. Remove the flash fried rosemary from the stems and crush the leaves in your hands. Sprinkle the rosemary over the top of the popcorn and shake to mix. Serve immediately or store in an airtight container.
POPCORN TRIO
Makes 4 quartsINGREDIENTS
2 tablespoons vegetable oil
1/2 cup popcorn kernels
2 tablespoons sriracha sauce
2 tablespoons butter
1/2 teaspoon sea salt
Zest of 2 limes
DIRECTIONS
Place the oil in a KitchenAid® Stainless Steel 8-Quart Stockpot and set over medium heat. Add the popcorn kernels and shake the pot to coat the kernels in oil. Set the cover over the top, leaving a crack for the steam to vent.
Mix the sriracha, butter, and salt in a small bowl. Microwave the mixture for 1 minute to melt the butter, then stir to combine.
Listen to the popcorn pop. When it slows down, turn the heat off and drizzle the sriracha butter over the top. Toss well to coat. Then sprinkle the lime zest into the popcorn and toss again. Serve immediately or store in an airtight container.
POPCORN TRIO
Makes 4 quartsINGREDIENTS
2 tablespoons vegetable oil
1/2 cup popcorn kernels
2 tablespoons butter
1 tablespoon white miso paste
1 teaspoon wasabi paste
DIRECTIONS
Place the oil in a KitchenAid® Stainless Steel 8-Quart Stockpot and set over medium heat. Add the popcorn kernels and shake the pot to coat the kernels in oil. Set the cover over the top, leaving a crack for the steam to vent.
Melt the butter in the microwave. Then mix the butter, miso paste, and wasabi paste in a small bowl.
Listen to the popcorn pop. When it slows down, turn the heat off and drizzle the miso butter over the top. Toss well to coat. Serve immediately or store in an airtight container.
