More popcorn on the cob! It occurred to me when I emptied today’s box that I needed to figure out how to get those kernels off the cob. I love popping the whole cobs in a paper bag, but sometimes you just need to be able to grab a handful of kernels for popping. So I did a little research and discovered that all you have to do is rub two cobs together briskly.
The kernels pop off easily. They pop off so easily that they have a tendency to go flying. So do this in a bowl or container with high sides and expect to be chasing a few kernels anyway. In our house, they became instant kitten toys. Nothing cats like better that chasing small lightweight objects that appear to have minds of their own.
One thing I’m doing more of lately is air popping my popcorn, then drizzling it with olive oil and sprinkling with any one of the dozens of spice mixes I’ve accumulated. Please don’t ask why I have so many …. but what I’ve learned is that they’re all pretty delicious on popcorn. Yes, you can sprinkle fajita seasoning, any curry powder, any Indian spice mix like chaat masala, Ethiopian seasoning like berbere mix, really fragrant Spanish paprika, Old Bay seasoning …. it all works.
I was surprised to see we have only a few popcorn recipes at https://grassfedcow.com/
So here are a few more. Perfect now that it’s finally gotten cool (or even downright cold) at night. This is when I want to curl up with a bowl of popcorn, sit under a quilt and read. Or make up a big bowl of popcorn and then turn it into treats. Like this wonderful recipe from Canoe. We ran it in the AJC back in 2012.
Canoe’s Caramel-Coated Popcorn and Peanuts
Canoe’s version of an old-fashioned favorite, Cracker Jack, is part of their Popcorn Ice Cream Sundae. This dessert features popcorn ice cream layered with salted caramel sauce, topped with sweetened whipped cream and garnished with a handful of this addictive snack. This recipe comes from Canoe’s executive pastry chef Sarah Koob. One key to success is to move quickly when combining the caramel, popcorn and peanuts at the end.
1/2 cup unpopped popcorn
1 1/4 cups packed light brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup corn syrup
1 teaspoon salt
1 teaspoon baking soda
3/4 cup roasted skinned peanuts
Line a rimmed baking sheet with parchment or waxed paper. Set aside. Lightly spray a large bowl and long-handled spoon with cooking spray and set aside.
Using an air popper or other method, pop popcorn using no oil. Put popcorn in prepared bowl.
In a large saucepan over high heat, combine brown sugar, butter and corn syrup. Bring mixture to a boil. Heat until mixture becomes thicker and begins to change color to a medium brown, about 12 minutes. You can test the color by putting a few drops on a piece of parchment paper.
Remove mixture from heat and add salt and baking soda. Stir with a long-handled spoon. Mixture will foam up. Pour mixture over popcorn in bowl, quickly pour in peanuts and use prepared spoon to stir everything together, evenly coating the popcorn and peanuts with the caramel.
Quickly pour the coated mixture onto the prepared baking sheet and spread as evenly as possible. Cool completely before breaking into serving-size pieces. Can be stored in an airtight container for up to 3 days.
Per 1/4-cup serving: 85 calories (percent of calories from fat, 50), 1 gram protein, 9 grams carbohydrates, trace fiber, 5 grams fat (2 grams saturated), 8 milligrams cholesterol, 140 milligrams sodium.
Stovetop Popcorn with Chili Powder and Dark Chocolate
This recipe is adapted from the blog Cookie and Kate. It’s like mole sauce for popcorn. Try it. You’ll be surprised at how good it is.
2 to 3 tablespoons vegetable oil (coconut oil or olive oil)
1⁄2 cup popping corn
2 to 4 tablespoons butter or olive oil, optional
2 tablespoons chopped dark chocolate
1/2 teaspoon mild chili powder, to taste
Salt, to taste
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.
Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover and shake the pot, holding the lid on. At this point, I like to remove the pot from the heat and let it sit for a minute before continuing.
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. Meanwhile, if you’re using it, melt the butter or gently warm the olive oil.
Quickly pour the popcorn into a large bowl; sprinkle with chopped chocolate immediately. Sprinkle with chili powder and salt, then toss the popcorn. Season with more salt, to taste. Serve immediately.
Salt-Honey-Butter-Glazed Popcorn
The simplest glazed popcorn recipe of all. I don’t remember where this recipe came from.
2 tablespoons unsalted butter
2 tablespoons honey
Sea salt to taste
Melt the butter. Add in honey and stir until combined. Add a couple dashes of sea salt. Pour over freshly made popcorn. Stir well. Taste and add more salt if needed.
Chile-Lime-Tequila Popcorn
One last recipe for a savory version. It’s adapted from Recipes Remembered and will use part of one of those hot peppers in your box as well. Obviously there’s so little tequila that it’s totally optional but won’t you love serving “tequila popcorn”?
2 quarts (8 cups) popped popcorn
2 1/2 tablespoons unsalted butter, melted
1 teaspoon freshly squeezed lime juice
1/4 teaspoon lime zest
1/2 teaspoon tequila
1/2 small jalapeno, seeds and membrane removes, minced
1/4 teaspoon freshly ground black pepper
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
Preheat the oven to 300 degrees. Line a baking sheet with a silpat or parchment paper.
Put the popcorn in a large bowl.
In a small bowl or liquid measuring cup, combine the butter, lime juice, tequila, lime zest and jalapeño and set aside. In another small bowl, combine the pepper, salt, red pepper flakes and cumin.
Pour the butter mixture over the popcorn, a little at a time, tossing the popcorn to coat as you go. Next, pour the spice mixture over the popcorn and toss to coat. Spread the mixture out on the baking sheet and bake for 5-7 minutes or until dry.