Friday, February 19, 2010
Popcorn- Four Ways
** As Previously Published In The Daily Vanguard**
Forget the greasy movie theater variety that stops getting tasty after the first layer. Stop turning to the microwave kinds that are adorned with strange orange substances on the inside of the bag. Now you have a new way to make popcorn.
This method is cheaper, faster and, most importantly, not filled with harmful chemicals. Below is a standard base recipe to start with. If you’re feeling creative, there are four possible toppings to match whatever you’re craving that night. There’s a sweet, a cheesy and a spicy addition you can add to your kernels. You’ll still use your microwave to make this delicious snack, but it’s possible you’ll never go back to the old way of making popcorn again.
The Base Popcorn Recipe
This is a standard recipe that is tasty on its own, and it takes less than five minutes to make.
What you need
1 Brown paper bag (sack-lunch style)
Popcorn kernels (which can be purchased in most bulk grocery sections, as well as by the bag in the popcorn aisle)
1 small handful popcorn kernels
1 tablespoon of olive oil
1 teaspoon of salt
Place kernels in bag and fold down in three small panels. Microwave for one minute and 30 seconds, or whenever the time between popping sounds exceeds 10 seconds. Carefully open bag away from face (steam will be hot). Add olive oil and salt and shake, pour into bowl and enjoy.
Spicy Sriracha garlic popcorn
The zing of Sriracha adds some tangy kick to the popcorn, but feel free to use any of your favorite hot sauces here.
2 pats of unsalted butter
1 garlic clove, minced
2–5 squirts of Sriricha or any other hot sauce, depending on preference
Microwave all ingredients in a small bowl or ramekin. Top finished popcorn (omit olive oil from original recipe) with sauce mixture.
So sweet popcorn
This recipe is reminiscent of the kettle corn you can purchase in bags or at fairs. Warning: This one can be addicting.
4 pats of unsalted butter
3 tablespoons of fine sugar
1 pinch of salt
Heat all ingredients in a small saucepan over medium heat, stirring slowly until butter is melted. Top base popcorn recipe with mixture, shaking to ensure even coverage.
While this topping doesn’t use any actual cheese, the nutritional yeast creates a similar texture.
1 small handful of nutritional yeast (which can be purchased in most grocery bulk sections)
1 tablespoon olive oil
2 pinches of salt
Make base popcorn recipe. Top with olive oil, shake bag to ensure even coverage. Add nutritional yeast, shake again. Add salt, shake again.