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.
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!
- 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
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!