Oscar Worthy Popcorn!!

by | Wednesday, February 22, 2017 | 0 comment(s)

It's Oscar time! And, whether you like popular movies or not, it's fun to look at all the fancy clothes and fanfare. Gather some friends together and make a party out of it!

Popcorn is the iconic movie watching snack--and what better way to enjoy the Oscars then with a red-carpet spiced-up version?

POPCORN 5 WAYS!

The basic concept: Melt butter, add your favorite spices or spice blend, toss well. I began my experimentation with 2 tsp of spices to 4 TBL of butter for 1/2 Cup unpopped popcorn and moved on from there. The big exception for this is the Butter and Vanilla Sugar popcorn (detail below).

THE SPECIFICS:

ReginaSpices Harissa Popcorn

HOT & SPICY: HARISSA

  • ½ Cup Popcorn (un-popped)
  • 4 TBL Unsalted Butter
  • 2 tsp ReginaSpices Harissa
  • ½ + tsp Kosher Salt, to taste

Pop the popcorn, I like to use an old fashioned hot-air popper.

Over low-medium heat, melt the butter, add the Harissa and let it cook in the butter for 30 sec. or so.

Quickly pour butter mixture over popped popcorn (this is a good place for a helper, someone to pour and scrape and someone to stir the popcorn).

Add Kosher Salt.The Harissa is super spicy and needs a good amount of salt to balance it.

ReginaSpices Classic Italian

HERB-Y & CHEESE-Y: CLASSIC ITALIAN

(this was my husband’s and brother-in-law’s favorite)

  • ½ Cup Popcorn (un-popped)
  • 6 TBL Unsalted Butter
  • 2 tsp ReginaSpices Classic Italian
  • ½ tsp Kosher Salt OR
    • Freshly grated Parmagian or Romano Cheese

Pop the popcorn, I like to use an old fashioned hot-air popper. The Classic Italian has some big pieces of rosemary which I thought would be too big for snacking, so I quickly crushed the blend with the back of a spoon.

Over low-medium heat, melt the butter, add the Classic Italian and let it cook in the butter for 30- 60 seconds.I think it’s nice to give the herbs a chance to soften up.

Quickly pour butter mixture over popped popcorn (this is a good place for a helper, someone to pour and scrape and someone to stir the popcorn).

Add Kosher Salt OR for a truly decadent snack grate some Parmagian or Romano on the popcorn.

SWEET & SAVORY:MAINE SWEET PEPPER

  • ½ Cup Unpopped Popcorn
  • 4 TBL Unsalted Butter
  • 1 ½ tsp ReginaSpices Maine Sweet Pepper
  • ½ tsp Kosher Salt

Pop the popcorn, I like to use an old fashioned hot-air popper.

Over low-medium heat, melt the butter, add 1 tsp of the Maine Sweet Pepper and let it cook in the butter for 30 sec. or so.

Quickly pour butter mixture over popped popcorn (this is a good place for a helper, someone to pour and scrape and someone to stir the popcorn).

Add ½ tsp Maine Sweet Pepper and the Kosher Salt and toss.

TANGY:JALAPENO-LIME SALT

(this is not as spicy as I was expecting, the lime really come through and gives it a kind of Thai flavor)

  • ½ Cup Popcorn (un-popped)
  • 4 TBL Unsalted Butter
  • 1 tsp ReginaSpices Jalapeño-Lime Salt

Pop the popcorn, I like to use an old fashioned hot-air popper.

Over low-medium heat, melt the butter, add the Jalapeño-Lime Salt and let it cook in the butter for 30 sec. or so.

Quickly pour butter mixture over popped popcorn (this is a good place for a helper, someone to pour and scrape and someone to stir the popcorn).

If you want it stronger, dust with Jalapeño-Lime Salt; but since it’s made with a coarse salt, I recommend pulverizing it first.



ReginaSpices Vanilla Sugar, Butter, and Popping Corn

SWEET & BUTTERY : VANILLA SUGAR

(WARNING: DANGEROUSLY DELICIOUS!

My favorite! I made this in the shop and would have eaten the whole batch by myself! But, fortunately a customer came in who was taking her kids sledding for the afternoon—they were happy to take it off my hands!)

  • ½ Cup Popcorn (un-popped)
  • ½ Cup Unsalted Butter (one stick)
  • ½ Cup ReginaSpices Vanilla Sugar
  • 1 TBL Water
  • Kosher Salt to taste (OPTIONAL)

Pop the popcorn, I like to use an old fashioned hot-air popper.

Melt the butter, add the sugar and bring to a boil.Boil about 2 min (the sugar should be dissolved and a syrup starting to form).Add the water and stir well.

Quickly pour butter mixture over popped popcorn (this is a good place for a helper, someone to pour and scrape and someone to stir the popcorn.)

Let the mixture cool!!!! Give it a good 5-10 mins.Then break up any chunks (if you want, I love the chunks!) and add Kosher Salt to taste, if you want.



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