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Lifestyle

February 17, 2013

Red-Carpet Popcorn: Make the snack favorite Oscar worthy

Making the movie-snack favorite Oscar worthy

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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: 1/2 cup corn kernels will produce about 12 cups popcorn

Ingredients

2 to 3 tablespoons olive oil (depending on the size of the pot)

1/3 to 1/2 cup popcorn kernels (depending on the size of the pot)

Fine-grain sea salt or other seasoned toppings

Directions

Heat an empty cast-iron Dutch oven over low heat for 2 minutes.

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.

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.

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.

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