Dress up popcorn for an Oscars viewing party
BY ELIZABETH KARMEL Associated Press
Sunday, February 17, 2013
2/17/13 at 4:24 AM
Of all of the awards shows I love to watch (and I love to watch them all), the Oscars is my favorite. And it's a great excuse to throw a party. Many of my friends do the "red carpet" thing for their own parties and ask guests to dress in their black-tie best. But I prefer watching in comfy clothes and snacking on simple but satisfying nibbles. After all, it's a very long show!
This year, I am going to make popcorn the old-fashioned way - on the stove top - and flavor the hot kernels three different ways. Everyone loves popcorn, and there is no other food that is so closely associated with movies. Even though I sometimes make microwave popcorn just like the rest of the world, when I make it from scratch, I can't believe the difference in taste. Microwave popcorn is a mere shadow of the original.
There are basically two ways to top popcorn - wet and dry.
Let's start with wet toppings, such as melted butter. Melted butter is always a crowd pleaser, but you have to make that version just before serving or else it gets soggy. Plus, buttered popcorn is always best hot. Other wet toppings, such as melted chocolate, should be applied to popcorn spread flat on a baking sheet, then allowed to cool. Otherwise it becomes soggy.
The advantage of dry flavor toppings is that you can make the popcorn a few hours in advance, then serve it room at temperature. Just make sure to add the spices while the popcorn is hot. My three favorites are truffle salt, Parmesan cheese and a sweet and spicy barbecue rub.
To cook the popcorn for use with a dry topping, I use a heavy enameled cast-iron Dutch oven set over medium heat. I heat the empty pot for about two minutes over low heat, then pour in the olive oil and the popcorn, increase the heat to medium and immediately place the lid on the pot. The heavy pot helps prevent the popcorn from burning, and almost all of the kernels pop. I find that a good olive oil gives the popcorn a great flavor and that you won't even want to add melted butter.
As soon as the popcorn is popped, I pour it out of the pan into the biggest bowl I have. I toss the popcorn with the seasoning and continue to toss so that the steam doesn't make the popcorn soggy. When the steam dissipates, I toss it a few more times, taste to make sure that I have enough flavoring, then let it come to room temperature in the bowl. At this point you can place it in serving bowls or baskets or even individual paper bags to give your guests.
And don't forget to pair your gourmet popcorn with a flute of sparkling wine. The make the perfect high-low party combination!
STOVETOP POPCORN MANY WAYS
Start to finish: 10 minutes
Servings: ½ cup corn kernels will
produce about 12 cups popcorn
2 to 3 tablespoons olive oil (depending
on the size of the pot)
? to ½ cup popcorn kernels (depending
on the size of the pot)
Fine-grain sea salt or other seasoned
toppings
1. Heat an empty cast-iron Dutch
oven over low heat for 2
minutes.
2. Add enough olive oil to the pot
to thinly coat the entire bottom.
Add a single layer of popcorn
kernels. You want them to
be touching but not more than
one layer thick. Increase the
heat to medium and place the
lid on the pot. Wait until popping
begins, then turn the heat
down slightly.
3. Shake the pot every 30 seconds
or so. Start shaking a bit
more when the popping starts
to subside. When the kernels
stop popping in unison and
you only hear one pop every
couple of seconds, it is done.
4. Pour the popcorn into a large
bowl. Season generously with
the toppings listed below, or
another one of your favorites.
Toss the popcorn in the bowl
and sprinkle with additional
seasoning several times to
make sure you have an even
coating. Serve immediately or
let cool.
DRY POPCORN
TOPPINGS
• Truffle salt
• 1 cup finely grated Parmesan
cheese
• Barbecue rub (use purchased
or the recipe below)
SWEET AND SPICY
BARBECUE RUB
Start to finish: 5 minutes
Makes about 1 cup
¼ cup paprika
2 tablespoons superfine sugar
2 tablespoons dark brown
sugar
2 tablespoons dried chipotle
chili powder
1 tablespoon ground cumin
1 tablespoon ground black
pepper
1 tablespoon cayenne
1 tablespoon onion powder
1 tablespoon garlic powder
1. In a small bowl, combine
all ingredients. Store in an
airtight container for up to 6
months.
WET POPCORN
TOPPINGS
Be certain to spread the popcorn
flat on a baking sheet before adding
wet toppings, then let it set
before serving.
• Melted chocolate
• Melted chocolate and peanut
butter
• Melted caramels and a pinch
of salt
DRY POPCORN TOPPINGS
• Maple sugar and crispy bits
of smoked bacon
• Mini marshmallows, chocolate
chips and chopped salted
peanuts
• Mini M&Ms, chopped roasted
almonds and dried coconut
• Ragin’ Cajun Spice mixture
• Lemon-pepper salt
• Italian spice blend and finely
grated Parmesan cheese
Associated Images:
Stove-top popcorn can be dressed up with ingredients such as (clockwise from top) mini marshmallows, chocolate chips and salted peanuts, melted chocolate, sweet and spicy barbecue rub, finely grated Parmesan cheese, and truffle salt. MATTHEW MEAD/Associated Press
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