POPCORN TRIO

Ingredients

Chocolate Rosemary Olive Oil Popcorn 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

Sriracha Lime Popcorn

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

Wasabi Miso Popcorn

2 tablespoons vegetable oil 1/2 cup popcorn kernels 2 tablespoons butter 1 tablespoon white miso paste 1 teaspoon wasabi paste

Method

Chocolate Rosemary Olive Oil Popcorn Place the olive oil in a KitchenAid Stainless Steel 7.6L 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. Prep Time: 5 minutes Cook Time: 6 minutes

Sriracha Lime Popcorn

Place the oil in a KitchenAid Stainless Steel 7.6L 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. Prep Time: 5 minutes Cook Time: 5 minutes

Wasabi Miso Popcorn

Place the oil in a KitchenAid Stainless Steel 7.6L 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. Prep Time: 5 minutes Cook Time: 5 minutes

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