A lot as I admire popcorn in its purest kind, I’ve additionally been experimenting with some enjoyable variations. Hurricane Popcorn is a brand new favourite. It’s principally a glorified, umami-rich model of sugar-sweetened kettle corn fashionable in Hawaiian film theaters and featured by the Maui restaurateur and “Top Chef” finalist Sheldon Simeon in “Cook Real Hawai’i” (Potter, $35).
Comply with both that recipe or the extra conventional model, or get inventive by attempting one of many variations offered right here. Or mess around with the contents of your spice rack and cabinets to give you your personal concoction.
Prepare to begin the film — or the occasion.
With Deluxe Film Evening Popcorn, you possibly can add your favourite concession snack. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
With Deluxe Film Evening Popcorn, you possibly can add your favourite concession snack. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
Credit score: Chris Hunt
Deluxe Film Evening Popcorn
Film theaters sometimes pop their popcorn in coconut oil enhanced with an artificially flavored and coloured seasoning referred to as Flavacol that lends a butter taste whereas conserving the popped kernels from turning soggy. You should purchase Flavacol on-line, however you can too obtain this the pure means by clarifying the butter for tossing (strategies are on-line), or utilizing ghee, a kind of clarified butter generally utilized in Indian delicacies and now extensively obtainable in supermarkets. And you should definitely use a fine-grained salt that can follow the nice and cozy morsels. To additional improve the cinema-like expertise, toss a few of your different favourite concession snacks proper into the identical bowl.
3 tablespoons coconut oil
1/2 cup unpopped popcorn kernels
1/4 cup (4 tablespoons) clarified butter or ghee, melted
Superb sea salt to style
Elective mix-ins: Twizzlers minimize into bite-size items, M&M’s, pretzels or different favourite film concession snacks
In a 6-quart pot, soften the coconut oil over medium-high warmth.
Check the warmth of the oil by including 3 kernels of popcorn to the pot. As soon as they pop, add the remaining kernels to cowl the underside of the pot in a single layer. Swirl the pot to coat the kernels within the oil.
Cowl the pot, leaving the lid barely ajar, and decrease the warmth to medium. Carry and shake the pan ceaselessly whereas the kernels pop.
After about 3 minutes, when the popping slows to as soon as each 2 to three seconds, take away the pot from the warmth and proceed to shake for a couple of minutes till the popping has stopped.
Pour half the butter or ghee over the popcorn, cowl, and shake the pot to coat. Pour the remaining butter or ghee over the popcorn and sprinkle with the salt. Cowl once more and shake.
If desired, toss in your favourite concession-stand snacks. Season to style with extra salt, and toss once more.
Makes 12-15 cups.
Per 1-cup serving, based mostly on 12: 100 energy (% of energy from fats, 72), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 8 grams complete fats (5 grams saturated), 10 milligrams ldl cholesterol, 31 milligrams sodium.
Deluxe Film Evening Popcorn
- 3 tablespoons coconut oil
- 1/2 cup unpopped popcorn kernels
- 1/4 cup (4 tablespoons) clarified butter or ghee, melted
- Superb sea salt to style
- Elective mix-ins: Twizzlers minimize into bite-size items, M&M’s, pretzels or different favourite film concession snacks
- In a 6-quart pot, soften the coconut oil over medium-high warmth.
- Check the warmth of the oil by including 3 kernels of popcorn to the pot. As soon as they pop, add the remaining kernels to cowl the underside of the pot in a single layer. Swirl the pot to coat the kernels within the oil.
- Cowl the pot, leaving the lid barely ajar, and decrease the warmth to medium. Carry and shake the pan ceaselessly whereas the kernels pop.
- After about 3 minutes, when the popping slows to as soon as each 2 to three seconds, take away the pot from the warmth and proceed to shake for a couple of minutes till the popping has stopped.
- Pour half the butter or ghee over the popcorn, cowl, and shake the pot to coat. Pour the remaining butter or ghee over the popcorn and sprinkle with the salt. Cowl once more and shake.
- If desired, toss in your favourite concession-stand snacks. Season to style with extra salt, and toss once more. Makes 12-15 cups.
Dietary info
Per serving: Per 1-cup serving, based mostly on 12: 100 energy (% of energy from fats, 72), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 8 grams complete fats (5 grams saturated), 10 milligrams ldl cholesterol, 31 milligrams sodium.
VARIATIONS
You may boost film evening at house with Frito Pie Popcorn. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
You may boost film evening at house with Frito Pie Popcorn. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
Credit score: Chris Hunt
Frito Pie Popcorn: Toss 10-12 cups freshly popped popcorn with 4 to six tablespoons melted butter, a number of good handfuls of Fritos, and a couple of tablespoons chili powder. Unfold out on baking sheets. Sprinkle with shredded cheddar cheese and chopped scallions. Bake in a 350-degree oven for 3-5 minutes, simply till the cheese melts. Season with salt and serve heat.
Ought to you’ve got popcorn OR a chocolate snack together with your film? You may have each with Darkish Chocolate Sea Salt Popcorn. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
Ought to you’ve got popcorn OR a chocolate snack together with your film? You may have each with Darkish Chocolate Sea Salt Popcorn. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
Credit score: Chris Hunt
Darkish Chocolate Sea Salt Popcorn: Pour 10-12 cups freshly popped popcorn onto a parchment paper-lined baking sheet. Soften a heaping 1/2 cup chopped darkish chocolate or semisweet chocolate chips within the microwave, drizzle over the popcorn, and sprinkle with 1/4 teaspoon nice sea salt. Toss, style, and add extra salt if desired. Enable to sit down at room temperature for a minimum of half-hour for the chocolate to harden (or refrigerate for a couple of minutes when you’re in a rush).
Give your night a gourmand twist with Olive Oil Popcorn with Garlic, Rosemary, and Parmesan. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
Give your night a gourmand twist with Olive Oil Popcorn with Garlic, Rosemary, and Parmesan. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
Credit score: Chris Hunt
Olive Oil Popcorn with Garlic, Rosemary, and Parmesan: Warmth 1/4 cup extra-virgin olive oil with 1 tablespoon minced garlic in a small saucepan over medium-low till scorching, about 2 minutes; cut back warmth to low and stir in 1 1/2 teaspoons minced contemporary rosemary. Drizzle over 10-12 cups freshly popped popcorn; toss to coat. Add 1/2 cup finely grated Parmesan cheese, 1/4 teaspoon salt, and some grindings black pepper; toss once more. Serve instantly. (Tailored from a recipe from Southern Residing.)
Take your style buds on an journey with Curry-Lime Popcorn. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
Take your style buds on an journey with Curry-Lime Popcorn. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
Credit score: Chris Hunt
Curry-Lime Popcorn: In a small saucepan over medium warmth, soften 3 tablespoons coconut oil and stir in 1 teaspoon every grated lime zest and delicate or sizzling curry powder and 1/2 teaspoon nice sea salt. Pour over 10-12 cups freshly popped popcorn and toss properly. If desired, toss in some coconut flakes (sweetened or unsweetened, toasted or untoasted) and 1 tablespoon or so dietary yeast.
One other means to brighten up film evening is Sushi Popcorn. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
One other means to brighten up film evening is Sushi Popcorn. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
Credit score: Chris Hunt
Sushi Popcorn: In a small bowl, combine collectively 1 tablespoon vegetable oil, and 1 teaspoon every soy sauce, toasted sesame oil and rice vinegar. Drizzle over 10-12 cups of sizzling popcorn, combine in 3 cups Asian wasabi snack combine, and shake properly.
Cinnamon-Sugar Popcorn is nice for film evening or breakfast. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
Cinnamon-Sugar Popcorn is nice for film evening or breakfast. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
Credit score: Chris Hunt
Cinnamon-Sugar Popcorn: Toss 10-12 cups freshly popped popcorn with 2-3 tablespoons melted butter or spray with nonstick cooking spray. Sprinkle with 1 tablespoon granulated sugar blended with 1 teaspoon floor cinnamon, or to style, and toss properly. For further crunch, unfold in a shallow roasting pan and bake in a preheated 350-degree oven for about 5 minutes. Serve instantly, or the following morning in a cereal bowl with milk and sliced bananas or dried fruit.
In case you’re watching a film with a tropical setting, get within the spirit of issues with Hawaiian-inspired Hurricane Popcorn. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
In case you’re watching a film with a tropical setting, get within the spirit of issues with Hawaiian-inspired Hurricane Popcorn. (Styling by Susan Puckett / Chris Hunt for the AJC)
Credit score: Chris Hunt
Credit score: Chris Hunt
Hurricane Popcorn
“The Hawaiian movie show expertise isn’t full with no large bag of hurricane popcorn: sizzling buttery kernels, roasted sesame seeds, crispy roasted seaweed, and simply the appropriate kiss of sugar,” writes Sheldon Simeon in “Cook Real Hawai’i” (Potter, $35). Tossing in handfuls of breakfast cereal or pantry snacks turns it right into a full-blown occasion combine, and baking the combination after tossing with butter makes it extra-crispy.
Hurricane Popcorn
- 1/4 cup impartial oil
- 1/4 cup granulated sugar
- 1/2 cup unpopped popcorn kernels
- 4 tablespoons salted butter (or add a pinch of salt if all you’ve got is unsalted)
- 1 tablespoon shoyu (soy sauce), plus extra as wanted
- 1/2 cup Furikake (recipe follows)
- 1 1/2 cups arare (rice crackers), pretzels, animal crackers, breakfast cereal, or a mixture
- Warmth the oven to 325 levels. In a 6-quart pot, warmth the oil over medium warmth. (In case you don’t have a pot that giant, halve the recipe and make it in batches.)
- As soon as shimmering, stir within the sugar and popcorn kernels and canopy. Shake the pot continuously to maintain the sugar from burning. The corn will begin popping vigorously.
- As soon as the popping has slowed to as soon as each 2 to three seconds, take away the pot from the warmth and proceed to shake for a couple of minutes till the popping has stopped.
- Pour into a really massive bowl and permit to chill, stirring often to interrupt up any clumps.
- In a small saucepan, soften the butter and add the shoyu (soy sauce) and furikake. Add the rice crackers and/or different additions to the popped popcorn and pour the seasoned butter combination throughout, tossing to coat.
- Unfold the combination out on a big baking pan and bake till dry and crisp, 15 to twenty minutes, stirring a few times.
- Retailer in an hermetic container for as much as 1 week.
Makes about 16 cups.
Dietary info
Per serving: Per 1-cup serving: 212 energy (% of energy from fats, 39), 4 grams protein, 29 grams carbohydrates, 2 grams fiber, 10 grams complete fats (3 grams saturated), 8 milligrams ldl cholesterol, 446 milligrams sodium.
Tailored with permission from “Cook dinner Actual Hawai’i” by Sheldon Simeon and Garrett Snyder (Potter, $35).
Furikake
A sprinkle of this Japanese dry seasoning mix of seaweed, sesame seeds, and dried fish flakes is a fast means so as to add wealthy umami taste to popcorn or virtually any dish that would use some pleasure. It’s bought ready-made in Asian markets however it’s additionally straightforward to make your self with this recipe tailored from “Cook dinner Actual Hawai’i.”
Tailored with permission from “Cook dinner Actual Hawai’i” by Sheldon Simeon and Garrett Snyder (Potter, $35).
Furikake
- 2/3 cup roasted or uncooked, white sesame seeds
- 3 sheets unseasoned nori (dried seaweed), about 1/4 ounce
- 2 tablespoons dried bonito flakes
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons kosher salt
- In a dry pan or skillet, toast the uncooked sesame seeds over medium warmth till golden, about 2 minutes. (Skip this step if seeds are bought roasted.)
- If nori sheets aren’t crisp sufficient to crumble simply, rigorously toast them for just a few seconds by waving over a fuel flame or inserting them underneath a broiler.
- In a meals processor, mix the toasted sesame seeds, nori, bonito flakes, sugar, and salt. Pulse 8 to 10 occasions or till the combination is properly blended.
- Retailer in a sealable container in a cool, dry place for as much as 1 month.
Makes about 3/4 cup.
Dietary info
Per serving: Per teaspoon: 17 energy (% of energy from fats, 65), 1 gram protein, 1 gram carbohydrates, hint fiber, 1 gram complete fats (hint saturated fats), no ldl cholesterol, 85 milligrams sodium.
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