edium-high heat; add 1 popcorn kernel to the hot oil
ECOMMEND USING MORTON POPCORN SALT AND TRADEWINDS BRAND GROUND CELERY SALT, BOTH SOLD
Place the oil, popcorn and salt in a large, 6-quart pot.
Pop kernels over medium heat, shaking constantly.
Continue shaking until the kernels finish popping, about 3 minutes.
Remove from heat.
Sprinkle the herbs on the popcorn and gently stir to coat.
Melt the butter in the microwave, doesn't take long; and slowly drizzle over the popcorn, stirring to combine.
Serve immediately.
Yield is 3.5 to 4 quarts.
Pour the rest of the popcorn into the pan, stirring the
EFORE POPPING, THEN SEASON WITH SALT).
SELECT a large heavy
Pop the popcorn; salt to taste.
Combine sugar, syrup and Jell-O in saucepan; bring to a rolling boil.
Remove from heat. Pour over popcorn.
Form into balls.
Pop the popcorn; salt to taste.
Place in roasting pan in 200\u00b0 oven to keep warm.
Mix remaining ingredients, excluding vanilla. Cook over medium heat to \"hard crack\" on a candy thermometer.
Add vanilla.
Pour over warm popcorn and stir to coat.
Spread out on a buttered counter to cool.
After cooled, break up and store in Ziploc bags.
ach side; sprinkle lightly with popcorn salt.
Using kitchen scissors (or
Spread on cookie sheet.
Bake at 250\u00b0 for 1 hour. Stir every 15 minutes. Salt to taste with popcorn salt while hot.
Cool to serve.
Mix half of the plain sea salt with the rest of the spices, and then add the remaining sea salt.
Place in tight lidded container and shake it really well. Shake it once a day for the next week. It gets better with age and holds well for six months or more.
This salt blend is excellent on meat, poultry, seafood, vegetables, and most anything.
aucepan along with the sugar, salt and chilli. Heat on a
tio of citrus rind to salt to your preference otherwise equal
aper towels and season with salt and black pepper.
3
Preheat oven to 300\u00b0F.
Spread popcorn out evenly on a rimmed baking sheet and set aside.
Combine butter, chives (if using), zest, cumin and chili powder in a bowl.
Microwave on medium until butter is melted (about 40 seconds).
Stir well then drizzle mixture evenly over popcorn and toss well.
Sprinkle with salt and pepper, then stir well.
Spread out in an even layer.
Sprinkle cheese evenly over top.
Bake for 5 minutes or until cheese is evenly melted.
t with the sea salt.
Cook the popcorn according to package
Pop Popcorn and place in large bowl.
Melt around 2-3 tbsp butter. (or soy \"butter\").
Mix tabasco sauce in with the butter. (To taste, I like about a teaspoon or two.).
Mix 1 tsp of paprika, 1 tsp of salt, 1 tsp of garlic powder, and 1 tsp pepper in small cup.
Pour butter mixture on popcorn about one tablespoon at a time. After you pour the butter mixture on; sprinkle a bit of the seasoning mixture in, and voila!
Place popcorn in a large roasting pan; keep warm in a 250 degree oven.
Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt.
Cook and stir over medium heat until mixture comes to a boil.
Cook, stirring occasionally, until a candy thermometer reads 250 degrees (hard ball stage).
Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool.
Break into pieces. Store in an airtight container.
Pour popcorn in a paper lunch sack.
Add oil and butter.
Fold the top of the bag over twice (approximately 3/4\" folds).
Shake to distribute the oil.
Place on its side on a microwave safe plate.
Microwave on the popcorn setting (or set for 5 minutes and remove when there is 3 seconds between pops).
Plate will be hot - use a potholder to remove it from the microwave.
Open carefully because of steam and hot buttery spots on bag. Add salt to taste.
This recipe should be made with a
Preheat oven to 300*.
Spread popcorn on a foil lined baking sheet.
In a medium saucepan, stir together over medium heat the corn syrup, cocoa powder, sugar and butter. Allow to simmer lightly, then remove from heat. Stir in bourbon and vanilla, then drizzle over popcorn evenly, stirring to coat evenly. Stir in pecans, then sprinkle lightly with kosher salt.
Place in oven for about 5-7 minutes to dry mixture out slightly, transfer to bowl, breaking up clumps a bit, and serve!