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Popcorn 4 ways Recipe


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     Popcorn 4 ways

Category   Appetizers
Sub Category   None

1 tbsp neutral oil (vegetable, canola, etc)
1/3 cup unpopped popcorn kernels

Topping options 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.

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