One of the great things about cooking and baking is that there is never a point at which you know it all. There are flavors and foods you haven’t tried or methods that are new to you. With this recipe I learned how so very easy it is to pop your own popcorn on the stove-top!
For some reason the thought of popping it on the stove has always seemed like it would take too much time and effort. But it’s actually very simple and fun, too! My kids thought it was amazing. You also get the added benefit of being able to control fat and salt. When I pop popcorn in the microwave I either burn it or have a bunch of un-popped kernels. With this method it was just about perfect, very few un-popped and no burnt pieces.
This is a Fine Cooking recipe from the Dec/Jan issue. They give you the basic popping method, and then there are 7 popcorn recipes from cinnamon toast (can’t wait to try!) to pepperoni pizza. I chose this chocolate and coconut one and added some sliced almonds.
This is best eaten the same day as it’s made, but it still ok the next day. Not sure beyond that. Like a salad with lots of stuff in it, the good stuff tends to sink to the bottom of the bowl, so be sure to scoop from the bottom.
Almond Joy Popcorn
From Fine Cooking
- 2 tablespoons canola oil (for the coconut popcorn use 3 tablespoons of coconut oil)
- 1/2 cup popcorn kernels
- Put the oil and 2 or 3 popcorn kernels in a heavy-duty 4-1/2- to 5-1/2-quart pot. Partially cover and heat over medium-high heat until the kernels pop.
- Add the rest of the popcorn kernels.
- Cover the pot most of the way and shake the pot back and forth constantly once the heavy popping starts. It helps to have two pot holders or heavy kitchen towels at this point.
- After about 3 minutes, the popping should slow down; when you can count to 5 without a pop, it’s done. Remove from the heat, and give the pot a final shake. Transfer to a large bowl and season as you like.
Almond Joy Popcorn
- One recipe basic popcorn (unprepared)
- 4 ounces dark chocolate, chopped fine
- 1 cup unsweetened shredded coconut
- 1/2 cup sliced almonds, chopped fine
- fine sea salt
- Toast the coconut by spreading it out onto a rimmed baking sheet and baking in a 300°F oven for 8-10 minutes, stirring occasionally. Toast until golden brown and fragrant. Set aside.
- Pop popcorn according to the recipe above.
- Immediately after popping pour into an over-sized bowl and toss with the chocolate, coconut, almonds and 1/2 teaspoon salt. Once it’s evenly coated refrigerate for 5 minutes, then gently toss again breaking up any large chunks. Season with more salt if desired.