Pop culture


Wake up popcorn with varieties you can make at home

By Daniel Neman - St. Louis Post-Dispatch



Peanut butter popcorn

Peanut butter popcorn


Hillary Levin/St. Louis Post-Dispatch/TNS

Black and white chocolate popcorn

Black and white chocolate popcorn


Hillary Levin/St. Louis Post-Dispatch/TNS

Any tortoise will tell you: Slow and steady wins the race.

When a new food fad comes racing down the pike, its floppy ears folded back and its cute little nose twitching, I usually step aside to let it zoom past me. I know that if I keep a steady pace, I’ll catch up to it in time.

Only then, as I chew thoughtfully on a piece of lettuce, will I determine whether the fad is worth my participation — even if the fad is over and the hares have gone on to the next hot chocolate bomb or baked feta pasta.

And that is how I have come to start making flavored popcorn.

Flavored popcorn was a thing maybe five years ago. People served it at parties. Bars offered it for free for a little while, and then they started selling it in little paper bags.

Tortoiselike, I bided my time. I knew I would eventually want to try making it myself one day.

That day is finally here. I made some flavored popcorn and I have only one question: What took me so long? This stuff is amazing. Does everybody know that? I’ve been eating it by the fistful.

MAPLE-BOURBON POPCORN

Yield: 5 servings

3 tablespoons butter

1 tablespoon brown sugar

3 tablespoons bourbon

1/4 cup maple syrup

12 cups popped popcorn

1/2 teaspoon salt, or to taste

1. Preheat oven to 250 degrees. Line a baking sheet with waxed paper and set aside.

2. Melt butter in a small saucepan over medium-high heat. Add brown sugar and cook, stirring frequently, until sugar dissolves. Add bourbon; it should boil immediately. Simmer, stirring frequently, 2 to 3 minutes. Stir in maple syrup and cook until somewhat thickened.

3. Pour mixture over popcorn and toss with salt. Taste and add more salt if needed.

Per serving: 203 calories; 8 g fat; 4 g saturated fat; 18 mg cholesterol; 2 g protein; 27 g carbohydrate; 11 g sugar; 3 g fiber; 237 mg sodium; 22 mg calcium

Recipe by Daniel Neman

CURRY POPCORN

Yield: 6 servings

4 tablespoons (1/2 stick) butter

1 cup golden raisins

1 cup shelled pistachios

1 1/2 tablespoons granulated sugar

1/2 tablespoon curry powder

8 cups hot popcorn

1 teaspoon kosher salt

Melt butter in a saucepan over low heat. Add raisins, pistachios, sugar and curry powder, and cook 2 minutes. Toss with popcorn and salt.

Per serving: 320 calories; 18 g fat; 6 g saturated fat; 20 mg cholesterol; 7 g protein; 39 g carbohydrate; 21 g sugar; 5 g fiber; 212 mg sodium; 42 mg calcium

Recipe by the Food Network

PEANUT BUTTER POPCORN

Yield: 6 servings

1/2 cup honey

1/4 cup plus 2 tablespoons granulated sugar

1/2 cup peanut butter

1/2 teaspoon vanilla extract

1/2 teaspoon salt

8 cups hot popcorn

1 cup peanuts

Line a baking sheet with a piece of waxed paper and set aside. Heat honey and sugar over medium heat, stirring until the sugar dissolves, about 3 or 4 minutes. Stir in peanut butter, vanilla extract and salt until smooth. Pour over hot popcorn and peanuts, and toss. Spread on prepared baking sheet; taste and add more salt if necessary. Let cool.

Per serving: 248 calories; 11 g fat; 2 g saturated fat; no cholesterol; 5 g protein; 37 g carbohydrate; 34 g sugar; 1 g fiber; 93 mg sodium; 12 mg calcium

Recipe by the Food Network

DARK/WHITE CHOCOLATE POPCORN

Yield: 8 servings

4 ounces semisweet chocolate, chopped

4 ounces white chocolate, chopped

12 cups popcorn, divided

Salt, to taste

1. Set up a double boiler or place a heatproof bowl over a saucepan of simmering water; make sure the bowl does not touch the water. Add semisweet chocolate and stir until melted and smooth. Toss with 6 cups of popcorn, and salt to taste.

2. Repeat process with the white chocolate. Combine all popcorn in a large bowl to serve.

Per serving: 346 calories; 18 g fat; 11 g saturated fat; 9 mg cholesterol; 5 g protein; 44 g carbohydrate; 33 g sugar; 3 g fiber; 329 mg sodium; 86 mg calcium

Recipe by Daniel Neman

SPICED POPCORN

Yield: 6 servings

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

1 teaspoon cracked black peppercorns

1 teaspoon salt

1/4 cup vegetable oil

1/2 cup unpopped popcorn

1. Measure cayenne, cumin, turmeric, cracked peppercorns and salt onto a plate and place near stove.

2. Place oil and one kernel popcorn in a large pot on a burner. Turn heat to high, cover pot and cook until kernel pops. Then add popcorn and cover again (be careful not to breathe the fumes before covering). When corn starts popping, quickly add spices. Cover and cook, shaking constantly, until the popping stops.

Per serving: 124 calories; 9 g fat; 7 g saturated fat; no cholesterol; no protein; 1 g carbohydrate; no sugar; 1 g fiber; 388 mg sodium; 4 mg calcium

Recipe from “City Cuisine” by Susan Feniger and Mary Sue Milliken

CINNAMON SUGAR POPCORN

Yield: 6 servings

3/4 teaspoon cinnamon

2 tablespoons plus

1 teaspoon granulated sugar

1/2 teaspoon salt

4 tablespoons (1/2 stick) butter

12 cups hot popcorn

Mix together the cinnamon, sugar and salt, and set aside. Melt the butter in a small saucepan and pour over popcorn. Toss thoroughly with cinnamon-sugar-salt mixture.

Per serving: 404 calories; 25 g fat; 15 g saturated fat; 61 mg cholesterol; 6 g protein; 42 g carbohydrate; 4 g sugar; 7 g fiber; 586 mg sodium; 15 mg calcium

Recipe by Daniel Neman

PARMESAN AND CHIPOTLE POPCORN

Yield: 3 servings

1 bag microwave popcorn

4 tablespoons (1/2 stick) butter, melted

1/2 cup finely grated Parmesan cheese

1/2 teaspoon ground chipotle pepper

2 teaspoons fleur de sel or other salt

Microwave the popcorn according to directions on the package, until the popcorn stops popping. Carefully pour the hot popcorn into a large bowl and immediately pour on the butter, then the Parmesan cheese, ground chipotle pepper and salt. Toss well and serve hot.

Per serving: 361 calories; 29 g fat; 14 g saturated fat; 50 mg cholesterol; 8 g protein; 18 g carbohydrate; no sugar; 3 g fiber; 489 mg sodium; 186 mg calcium

Recipe from “Cooking for Jeffrey” by Ina Garten

OLD BAY POPCORN

Yield: 6 servings

4 tablespoons butter

2 tablespoons Old Bay Seasoning

12 cups hot popcorn

Melt butter with Old Bay in a small skillet over medium heat. Drizzle over popcorn and toss to mix.

Per serving: 130 calories; 8 g fat; 5 g saturated fat; 20 mg cholesterol; 2 g protein; 20 g carbohydrate; no sugar; 2 g fiber; 5 mg sodium; 4 mg calcium

Recipe by Food Network

ZA’ATAR POPCORN

Yield: 3 servings

3 tablespoons butter

1 tablespoon za’atar spice blend

1/2 teaspoon salt

6 cups hot popcorn

Melt butter in a saucepan and stir in za’atar and salt until thoroughly blended. Pour over popcorn and toss.

Per serving: 163 calories; 12 g fat; 7 g saturated fat; 31 mg cholesterol; 2 g protein; 13 g carbohydrate; no sugar; 2 g fiber; 390 mg sodium; 5 mg calcium

Adapted from a recipe by the Food Network

Peanut butter popcorn
https://www.limaohio.com/wp-content/uploads/sites/54/2021/06/web1_FOOD-POPCORN-RECIPES-6-SL.jpgPeanut butter popcorn Hillary Levin/St. Louis Post-Dispatch/TNS
Black and white chocolate popcorn
https://www.limaohio.com/wp-content/uploads/sites/54/2021/06/web1_FOOD-POPCORN-RECIPES-9-SL.jpgBlack and white chocolate popcorn Hillary Levin/St. Louis Post-Dispatch/TNS
Wake up popcorn with varieties you can make at home

By Daniel Neman

St. Louis Post-Dispatch

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