In Cooking, Uncategorized on January 19, 2011 at 9:35 pm

Today was national popcorn day… did you know that? … probably not, but it was and I dedicated it to my dog.  Her and the P-Corn are bff’s – lol.  In all seriousness we took the opportunity to make some popcorn the old school way:

Wasabi Popcorn:

1/3 cup coconut oil
1 cup popcorn kernels
1/2 Tbsp salt
1/2 Tbsp sugar
1/2 Tbsp Wasabi powder
freshly ground pepper, optional
clarified butter, ( 3 Tbsp/ 10 cups of popcorn – optional)

Heat oil until very hot, but not smoking (medium-high or 400 to 460) in a 5 – 6 quart heavy pan with a lid (we have a popcorn pan = dedication).  Add a few kernels – when they pop, you know the oil is ready so add the entire cup of kernels in a sing layer and put the lid on, leaving it slightly ajar. Shake the pan (or turn the knob to stir continuously) during the popping to keep the kernels from burning.  When popping slows, remove the pan from the heat until the popping stops.   Toss the popcorn with fine salt or seasoning of your choice (salt, sugar, wasabi powder, and fresh ground pepper) and drizzle with butter if you choose. We opted out on the butter because this flavor combo was good enough alone!

Homemade Microwave Version: Place 1/4 cup unpopped kernels in a brown lunch sack; fold top over several times until tight and secure; microwave on high for about 2 minutes, or until the popping slows (may vary depending on microwave); pour into bowl and toss with fine salt or seasoning of your choice.

A) Love, LOve, LOVE the difference in flavor by using coconut oil; B) wasabi and sugar add a great distinction to this popcorn, but feel free to try your favorite flavor combos.  Next we are making popcorn with Herbs d” Provence one of our favorite seasonings!

P.S. This popcorn is endorsed by the Momo (the dog) – it’s that good 🙂

  1. Yum – you are legit using an actual pan. I want to get you a Whirley Pop – they are glorious and not one kernel burns! Although, you’ve probably already mastered that and don’t need a uni-tasker! We love drizzling truffle oil on homemade popcorn because we hardly use the stuff for anything and it just sits there. But on popcorn, it’s *just* enough to not be overpowering (like those tater tots that are probably still in our intestines)

    • Hahaha I haven’t thought about goat cheese tater tots in awhile. Trevor mentioned returning once to partake again and I told him no… those were still with me and that was enough for now 🙂

      Yeah this is one of those pans with the mechanical handle and spinning paddle inside – you just can’t really tell at the angle of the shot.

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