Once the kids were tucked in, and finally asleep, my husband and I used to love curling up on the couch with a movie or to catch up on whatever shows we had recorded. A few months back I went through a phase of making seasoned popcorns for our late-night snack. I’m partial to Parmesan & black pepper, or straight-up movie-theater style with some melted butter, but Mikey was a salty-spicy guy. Add the crunch factor of homemade popcorn, and it was an easy, homemade treat to satisfy his snack tooth.
The best part about making your own popcorn is it’s a blank canvas, so you can control the flavors. Olive oil adds a nice pungent taste, but for a more neutral taste, try grapeseed oil. Fine sea salt clings to the kernels, almost melting onto them, but larger flakes, like Maldon salt, add a nice crunch. Want to add a cheesy twist? Grate some of your favorite hard cheese—like Parmesan or a Grana Padano, and sprinkle them on the same as you would powdered spices.
This popcorn reminds me of the seasonings I use in my homemade taco mix, without the “heat”. If you want to give it a kick, try adding some chili powder to the mix too.
1 tablespoon olive oil
1/2 cup popcorn kernels
1/4 teaspoon cumin powder
1/4 teaspoon coriander powder
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste
- Pour the oil in a 6-quart pot. Add three kernels of popcorn, cover with a tight-fitting lid and turn heat to high. Cook until you hear all the kernels of corn pop. Carefully remove the lid, pour in the remaining kernels and cover again. Using a potholder to hold the lid in place, shake the pot over the flame until all the kernels have popped, about 2 minutes.
- Remove the pot from the heat. Carefully take off the lid and sprinkle the popcorn with the spices, salt and pepper. Cover again, holding the lid securely in place, and shake to coat the kernels with the seasonings. Serve hot.