• Print
  • E-Mail
  • Feeds
  • Share This

Pop(corn) Culture

Published in Gourmet Live 10.17.12
Movie food sure has gotten fancy since this finger-licking foursome first appeared in Gourmet magazine in 2003, but as with Hitchcock and Truffaut, oldies are goodies. Reprinted for Gourmet Live's Dinner and a Movie issue, these are recipes for popcorn with panache, perfect for a night with Netflix or for sneaking into a multiplex near you

By Melissa Roberts
Pop(corn) Culture

Maple pecan popcorn

Plain Popcorn

Makes about 8 cups

Active time: 5 min
Total time: 5 min

INGREDIENTS

2 tablespoons vegetable oil
1/3 cup popcorn kernels

INSTRUCTIONS

  • Heat oil with 3 popcorn kernels in a 3-quart heavy saucepan over moderate heat, covered, until 1 or 2 kernels pop. Quickly add remaining popcorn, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.


Maple Pecan Popcorn

Makes about 10 cups

Active time: 35 min
Total time: 1 hr (includes cooling)

INGREDIENTS

1 cup pecans (3 1/2 ounces), toasted and coarsely chopped
About 8 cups plain popcorn (see recipe above)
3/4 stick (6 tablespoons) unsalted butter
1 1/2 cups pure maple syrup
1/2 teaspoon salt

equipment

a candy thermometer

INSTRUCTIONS

  • Toss together pecans and popcorn in a large bowl.
  • Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon.
  • Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Add syrup and salt, then boil, without stirring, until mixture registers 300°F on thermometer, 15 to 20 minutes.
  • Pour syrup over pecans and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan. Cool completely, then break into bite-size pieces.


Parmesan Pepper Popcorn

Makes about 8 cups

Active time: 10 min
Total time: 10 min

INGREDIENTS

2 tablespoons extra-virgin olive oil
About 8 cups hot plain popcorn (see recipe above)
1 ounce finely grated Parmigiano- Reggiano (1/3 cup)
1/2 teaspoon black pepper
1/4 teaspoon salt

INSTRUCTIONS

  • Drizzle oil over hot popcorn in a large bowl and toss to coat, then toss with cheese, pepper, and salt.


Chili Popcorn

Makes about 8 cups

Active time: 10 min
Total time: 10 min

INGREDIENTS

1/2 teaspoon salt
1/2 teaspoon chili powder
Scant 1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon cayenne
About 8 cups hot plain popcorn (see recipe above)

INSTRUCTIONS

  • Stir together salt and spices in a small bowl. Sprinkle over hot popcorn in a large bowl and toss to coat.

  • Print
  • E-Mail
  • Feeds
  • Share This
Subscribe to Gourmet