1. Togarashi Popcorn from Bon Appétit
1/4 cup (1/2 stick) unsalted butter
3 garlic cloves, minced
1/3 cup popcorn kernels
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
1 teaspoon shichimi togarshi
1. Melt butter in a small saucepan over medium heat. Add garlic, stir 1 minute. Cover and keep warm.
2. Heat kernels and both oils in a large covered pot over medium-high heat. Cook until all kernels have popped. Transfer popcorn to a large bowl.
3. Drizzle garlic butter over popcorn; toss to coat. Sprinkle togarashi over and toss again.
2. Stovetop Popcorn with Chili Powder and Dark Chocolate from Cookie and Kate
2 to 3 tablespoons of vegetable, coconut, or olive oil
1/2 cup popping corn
2 to 4 tablespoons of butter or olive oil (optional)
salt and other seasonings (dark chocolate and chili powder)
1. Put the vegetable oil in a large, deep pan with a lid. Turn the heat up to medium, add 2 kernels of corn and cover.
2. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover and shake the pot, holding the lid on. Remove the pot from the heat and let it sit for a minute before continuing.
3. Cook over medium heat, shaking the pot occasionally, until the popping sound stops after about 5 minutes. Based on the sound, take the pot off the heat around the same time that you would take a bag of popcorn out of the microwave. Melt the butter or gently warm the olive oil.
4. Quickly pour the popcorn into a large bowl. Sprinkle with chopped chocolate immediately, or drizzle with butter or olive oil. Sprinkle with salt and seasonings (like chili powder) while tossing the popcorn. Serve immediately.
3. Garlic-Thyme Popcorn from Gilt Taste
5 tablespoons duck fat, divided
7 fresh thyme sprigs, leaves stripped and chopped (about 1 tablespoon leaves)
1-2 garlic cloves, smashed
1 1”x2” strip orange peel
1 tablespoon vegetable or peanut oil
1/3 cup popping corn
Fine salt, to taste
Grated orange zest, to taste, for garnish
1. In the smallest saucepan you have, melt 3 tablespoons of the duck fat over very low heat. Add about 2/3 of the thyme leaves, the thyme stems, garlic, and orange peel and gently infuse for 12-15 minutes. If the fat gets hot enough to start sizzling more than just a whisper, take it off heat for a minute or two, then place it back on the heat.
2. Heat the remaining 2 tablespoons duck fat, the vegetable oil, and 4 kernels of popcorn over medium-high heat in the 3-quart saucepan. Cover the pot. (If you’re making more popcorn than in this recipe, you’ll have to use a bigger pot, or cook it in batches.) These kernels are your canaries in the coal mine. When they pop, it’s time to add the rest of the corn.
3. Once the tester kernels have tried to jump out of their boiling oil bath, add the rest of the corn and shake the pan so that they’re laying in one layer. Add a few pinches of salt, cover the pan, take it off the heat, and count to 30. This is the key to Elise’s brilliance – this lets the corn get just about as hot as it can stand without popping, but without threat of burning.
4. Put the pan back on the heat, and wait for some hot popping action. As it starts to go, gently shake the pan to let unpopped kernels fall back to the bottom, and every few seconds lift the lid ever so slightly to let some steam escape. Once the popping slows to a few seconds between pops, turn off the heat and uncover the pot.
5. Dump popcorn into a big bowl, and taste a few pieces for salt. Sprinkle on some more salt, if needed. Remove the garlic cloves, thyme stems, and orange peel from the duck fat, and evenly spoon the “dressing” onto the popcorn, stirring and tossing to get an even coat. Taste the popcorn 2/3 of the way through the dressing; you may like it less dressed. Add remaining dressing if you’d like.
6. Finish popcorn by sprinkling the remaining thyme leaves all over the top. Grate on a little more orange zest and serve. It keeps in a covered container for 2-3 days. You can refresh it in a warm oven for a few minutes before serving.
4. Chile Lime Tequila Popcorn from 101 Recipes
4 quarts freshly popped popcorn
1/3 cup butter, melted
2 teaspoons freshly squeezed lime juice
1/2 teaspoon lime zest
1 teaspoon tequila
1/2 small jalapeno, seeds and membrane removes, minced
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1. Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with foil or a silicone baking mat (hs note: or unbleached parchment paper). Set aside.
2. Put the popcorn in a large, clean paper bag or a washable muslin bag. In a medium-size bowl whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. In a small bowl combine the black pepper, salt, red pepper, and cumin.
3. Drizzle half of the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Taste. Add more of the butter mixture if you like, and give a second shake. Sprinkle (most of) the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat. Taste, and if you’d like more pepper flavor add the rest of it.
4. Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, five to seven minutes.
5. To pop 4 quarts of popcorn, heat 1/4 cup clarified butter, coconut oil, or olive oil in a deep pot over medium heat. Add a few kernels to the pot. Once they pop, add 3/4 cup popcorn kernels and shake the pot until they cover the pot evenly. Cover the pot and shake intermittently until the popping slows to 5 seconds between pops. Remove the popcorn from heat and transfer it to whatever bag you are going to use for tossing.
5. Salted Dark Chocolate Popcorn from theKitchn
1 tablespoon grapeseed or other neutral oil
1/3 cup popcorn kernels
4 ounces good-quality dark chocolate, chopped
3/4 teaspoon fine sea salt, divided
1. In a medium pot, heat the oil and 3 kernels of popcorn, covered, over medium heat until all 3 kernels pop. Pour in the remaining kernels, cover pot again and shake to distribute. As the popcorn pops, shake pan occasionally and immediately remove from heat once the popping slows to 2-3 seconds between pops. Pour popcorn into a large bowl, removing any unpopped or partially popped kernels you see.
2. Line a rimmed baking sheet with parchment paper and set aside. Place the chocolate and 1/2 teaspoon salt in a microwave-safe measuring cup or bowl. Heat in the microwave in 30-second increments until chocolate is very soft and becomes completely liquid when stirred gently. Immediately pour over the popcorn and stir to coat as thoroughly as possible. Spread evenly onto the baking sheet and sprinkle with remaining 1/4 teaspoon salt. Let sit at room temperature until chocolate has hardened, about 1 hour.