Popcorn adventures

Okay, this is a completely random post.  I just wanted to share with you some of my favorite ways to prepare popcorn.  Both of the actual "recipes" are savory, which is rather unusual with popcorn.  They both make really good snacks, and are a great alternative to eating chips or a second (or third, if you’re me) dinner. 

To prepare your popcorn, you can use an air popper (like me!), a whirley-popper, plain microwave popcorn (no butter added), or follow the directions for homemade microwave popcorn below.

Homemade microwave popcorn

¼ cup popcorn kernels

1 tsp. oil

1 brown paper bag

1 staple

Pour your popcorn into the bag and gather it all in one corner.  Pour the oil on top of the popcorn kernels and squish them around to distribute the oil.  If desired, sprinkle some salt on top before you squish.

Fold the top of the bag over itself by about ½ an inch, and then do it again.  It doesn’t have to be exact, but you want to give the popcorn plenty of space to expand.  Staple it in place (don’t worry, that’s not enough metal to cause sparking) and put it in the microwave. 

I would recommend setting the microwave for 3 minutes, but DON’T LEAVE THE MICROWAVE.  Somewhere between 2 and 3 minutes, there will be 2-3 seconds between one pop and the next.  When this happens, the popcorn should be done.  Take it out, and then press cancel on the microwave so it's not blinking "30 seconds" for the next five hours...   If you don’t get your popcorn right the first time, and end up either with burned popcorn or unpopped kernels, just keep practicing.  It may take a few tries, but you will figure out your microwave eventually!

It takes two recipes of this to make the popcorn necessary for Indian-spiced popcorn or rosemary-thyme popcorn.  Do not try to cook the two recipes at the same time.  They need separate bags and separate time in the microwave.  Good luck!

To make plain popcorn with this, melt about 1-1.5 Tbs. margarine or butter and stir it in to the popcorn (preferably in a bowl, not the bag!).  Adjust salt to taste, and add cinnamon sugar if desired.  

Indian-spiced popcorn

½ cup popcorn kernels, popped

3 Tbs. butter

1 tsp. garam masala (make sure you get one that’s pretty sweet, or else reduce or eliminate the cayenne)

¼ tsp. cayenne pepper

¼ tsp. turmeric

Combine your butter and spices in a small microwave-proof container.  Cook until the butter is melted.  Drizzle over popcorn while sprinkling with salt and stirring.  Adjust salt to taste.  Enjoy!

Rosemary-thyme popcorn

½ cup popcorn kernels, popped

3 Tbs. butter

1 tsp. dried rosemary leaves

½ tsp. ground thyme, or 1 tsp. dried thyme leaves

Combine your butter and herbs in a small microwave-proof container.  Cook until the butter is melted.  Drizzle over popcorn while sprinkling with salt and stirring.  Adjust salt to taste.  Enjoy!