Party Snack
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I'm still here! I've been buried under a pile of schoolwork, and random blog-related events, the latest being the Blurb Food Fair which I'll be sharing next week. I'm pretty beat, but I'm so ready to get back to Poppy Haus. Today's recipe is a is my go-to snack for feeding the masses over the holidays: stove top popcorn. I love popcorn, because I can make it at a moments notice, and when I do it somehow seems a little more special than a bag of chips- not to mention it's a lot better for you. There are so many ways to season popcorn beyond the old standby of butter and salt - here are my favorite fall versions using white or yellow corn kernels.
xo, Heather
How To Make Stove Top Popcorn:
3 tbsp canola oil or flavorless coconut oil (for popping)
1/3 cup popcorn kernels
Heat oil over a medium-high flame in a wide shallow pot (non-stick or cast iron work best). Add kernels and cover, shaking it to coat the corn. Leave lid slightly askew to allow steam to release. Pop and shake until you here the kernel popping drop off.
2-3 servings.
Add seasoning ideas below...
Cinnamon + Brown Sugar
1 teaspoon ground cinnamon
1-2 tablespoons brown sugar
1 teaspoon coarse sea salt
Chocolate + Nuts
1/4 cup semi-sweet chocolate chips/chunks
1/4 cup chopped roasted peanuts(salted)or almonds
1 teaspoon coarse sea salt
Truffle-Rosemary
1 sprig rosemary, finely chopped
1 tbsp white truffle oil (drizzled)
1 tbsp co
a
rse sea salt
Parmesan + Italian Parsley
2 tablespoons hand grated fresh Parmesan or Pecorino
1 tablespoon olive oil (drizzled)
2 tablespoons finely chopped Italian parsley
1 teaspoon coarse sea salt
