By Freya Bellin
You may be wondering why you’d need a recipe for something as simple as popcorn, but follow any of the variations below, and you’ll see that popcorn need not be simple—at least not in flavor. As with most pre-packaged foods, microwaveable popcorn doesn’t allow you much control over its seasoning. When you pop plain corn kernels, however, you have the freedom to add as much or as little salt, oil, or anything else, as you like. It tastes cleaner and fresher than anything you can get in a package.
It turns out that popcorn is the perfect “nosh” food for entertaining, especially when you can make it gourmet. I tried three variations: sautéed garlic, curry powder, and truffle salt. The truffle salt by far was the biggest hit. Note that seasonings like minced garlic won’t stick well to the popcorn unless they’re both hot. In general, though, as long as you’ve used enough oil (just enough to coat the bottom of your pan) the extra ingredients should stick fine. The popcorn tastes best hot, so only make as much as you’ll eat in a day. Recipe from The Food Matters Cookbook.
