Confessions of a Popcorn Junkie!

I’m worried…..but not too worried because I have some canned air on the desk near me.  I will need it when I’m done typing this post, which hopefully coincides with when I reach the bottom of the big bowl of popcorn on the desk next to the canned air!

Hello, my name is Janice and I am a popcorn junkie….and, truth be told, a little bit of a popcorn snob too. Not just any popcorn will do.  It has to be white popcorn and it can’t be from the grocery store. Strange I know, but my favorite popcorn comes from Peight’s Store in Allensville – in the Big Valley.

I should warn you I don’t like popcorn made just any old way.  I went through an air-pop phase.  Then I ate my popcorn plain.  Of course, I was significantly thinner and apparently had more willpower.

Now my popping method of choice is on the stove top with some olive oil.  Most people think you need a lot of oil to pop popcorn, but you really don’t.  To pop 1/2 cup of “raw” popcorn I use about 1 1/2 Tbsp. of oil, which eliminates the need to butter the popcorn.

This slideshow requires JavaScript.

I also have some favorite ingredients / toppings for my popcorn:

  • Sun-Dried Tomato Oil
    I love to use sun-dried tomato oil instead of plain olive oil for popping my popcorn.  Not only does this mean I don’t have to waste the oil in which sun-dried tomatoes are packed; but it also gives the popcorn a wonderful flavor.
  • Aleppo Pepper
    I put about 1/2 tsp. of Aleppo pepper in with the raw kernels of popcorn for a little zing in the finished product.
  • Parmigiano Reggiano Cheese
    The REAL DEAL, NOT the stuff in the green can.  Parmigiano Regiano cheese has a marvelous saltiness and a wisp of butteriness and nuttiness.  In my opinion, popcorn and “parm” go together like peanut butter and jelly!
  • Pink Himalayan Salt
    When I don’t have “parm” on hand (which is rare), I like to use pink Himalayan salt on my popcorn.  This may sound strange, but to me it is saltier than regular salt.  So beware, if you’re salting with pink Himalayan, you don’t need to use nearly as much as you would with other salts.

When I’m really in the mood for a good bowl of popcorn or when I need a snack to serve with cocktails, I go to my Italian Popcorn recipe (see below).

So, yes, I am a popcorn junkie!  I wish I had time write more about it, but I’ve reached the bottom of the bowl and I have to go clean my keyboard!

Italian Popcorn

by mmm mmm mmm

Ingredients

  • 1 1/2 Tbsp. sun dried tomato oil
  • 1/2 cup white popcorn
  • 1/4 tsp. red pepper flakes
  • Cooking spray
  • 6 slices hard salami, finely diced
  • 1/2 cup Parmigiano Reggiano cheese, freshly grated
  • 1/4 cup diced sun dried tomatoes
  • 2 Tbsp. minced fresh oregano

Instructions

Place sun dried tomato oil, popcorn and red pepper flakes in a heavy-bottom saucepan. Cover and place over medium heat.

Cook until the popping slows, turn off heat and let sit in pot for about 30 – 60 seconds.

Remove the lid and pour the popcorn in a big bowl.

While tossing, spray the popcorn with a little cooking spray (this will make the other ingredients “stick” to the popcorn.

Add the remaining ingredients and mix well.

Note: It is best to make this just before serving as all the additional ingredients will make the popped popcorn “soggy” after it sits. You can, however, prep all the ingredients so that they’re ready when you are!

Powered by Recipage

2 thoughts on “Confessions of a Popcorn Junkie!

  1. A true fellow popcorn addict here. No air popper. And definitely not making polyester microwaved mystery corn with wanna be butter in a pouch. Instead, my paternal grandmother’s process made in a heavy old cast iron skillet. As you said, just a bit of oil. I use vegetable oil. I can still see, smell, hear and taste my grandmother’s corn in my mind.She made batches of this treat for us to eat while we watched 16mm Castle cartoons on a sheet pinned to my uncle’s 3rd floor bedroom wall. Grandma Keenan’s Corn: In a heavy cast iron skillet: heat the oil, add the dry corn and toast the kernels. Grandma would toast until one or two kernels popped and then cover the pan with a lid and shake the pan slowly across the burner until the last pop. Salt and a drizzle of melted butter all dumped into a huge white enamel ware bowl. Just like toasting nuts, toasting corn does something wonderful to the end result. What could be better ? In house17 cartoons and movies in your pj’s, quilts piled up on the floor and an endless supply of toasty popcorn while it poured rain or was snowing outside in Pittsburgh. The truth: still watch cartoons and movies but, in my sweats streaming Netflix to the flat screen instead of a 16mm projector whirling in the background and the popped corn in the inherited Grandma’s while enamel ware bowl.

    • Thanks for sharing your memory, John. It sounds like a great one!!! I miss seeing you and hope all is well in your world. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *