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Brown-Butter Maple
6 tablespoons unsalted butter
6 tablespoons pure maple syrup
1 cup pecans, lightly crushed
salt to taste
Brown Butter-Maple-Pecan Popcorn Recipe
1. In a small saucepan, melt butter over medium-
high heat, stirring and swirling, until foaming
has subsided and milk solids have turned a
chestnut-brown color, about 3 minutes.
2. Add maple syrup and stir to combine. Add pecans
and cook, stirring, until a thick caramel forms
(the caramel should be thick enough to coat the
back of a spoon), about 4 minutes.
3. Take off heat and add salt. Set the saucepan
aside; appoint one student to stir the mixture
occasionally to keep pecans from sinking to the
bottom of the mixture.
4. Stir mixture before drizzling over popped
popcorn, tossing popcorn with mixture until
thoroughly coated.
Rosemary, Parmesan, Garlic
4 tablespoons unsalted butter
1 teaspoon powdered garlic, or 1 teaspoon
minced garlic
1 teaspoon rosemary leaves
1/2 cup freshly grated Parmesan cheese
salt to taste
Rosemary-Parmesan-Garlic Popcorn Recipe
1. Melt butter in a small bowl in the microwave,
stirring periodically.
2. Combine butter with garlic powder (or fresh
garlic), rosemary, and salt.
3. Grate parmesan into a separate bowl and set
aside.
4. Toss popcorn in butter mixture until thoroughly
coated.
Add parmesan and toss again, until parmesan is
evenly distributed.
Wasabi-Soy
3 tablespoons unsalted butter
1 1/2 teaspoons wasabi powder
1 1/2 tablespoons soy sauce
1 1/2 teaspoons granulated or brown sugar
1/2 teaspoon salt
Wasabi-Soy Sauce Recipe
1. Melt butter in a small bowl in the microwave.
Add soy sauce, and wasabi powder to the butter and
stir until combined.
2. Once the popcorn has been made, toss with the
sauce in a large bowl.
3. Add salt and sugar to the bowl, and toss again
until popcorn is thoroughly coated. Taste, and
adjust the seasonings as desired.
Instructions for Popcorn
1. Measure 1/3 cup of unpopped popcorn kernels.
Record and record mass.
2. Measure 1 tablespoon of oil into a large pot.
3. In the pot, heat oil over medium-high heat.
After a minute, add 2-3 kernels of popcorn to the
pot with the oil and cover with the lid. When
these kernels pop, the oil is hot enough. Add the
remainder of the popcorn kernels to the pot,
cover, and remove from heat for 30 seconds.
4. Return the pot to heat; popcorn should begin
popping vigorously within a minute. When
popcorn has started popping, shake the pot gently
back and forth over the burner, to keep
kernels from burning at the bottom of the pot.
Once the popping slows to several seconds
between pops, turn the stove off and remove the
pot from the burner. Immediately pour
popcorn into a large bowl.
5. Measure and record the mass of the popped
popcorn.
Originally Submitted
5/3/2022
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