Butter Popcorn With Sumac Recipes

BUTTER POPCORN WITH SUMAC

Butter Popcorn With Sumac image

Easy butter popcorn with a the lemony taste of sumac and no shrivelled popcorn bits! Number of servings is dependent on the length of the movie or how full your stomach is at the time.

Provided by Nathan King

Categories Appetizers and Snacks Snacks Popcorn Recipes

Time 20m

Yield 3

Number Of Ingredients 6

Ingredients

¼ cup butter
2 ½ tablespoons vegetable oil, divided
1 teaspoon sumac powder
1 teaspoon chili powder
¼ teaspoon salt
¾ cup unpopped popcorn

Steps:

Combine butter and 1/2 tablespoon oil in a saucepan over medium-low heat; cook and stir until butter is just melted, 1 to 2 minutes. Stir sumac, chili powder, and salt into butter-oil mixture.
Heat 2 tablespoons oil in a large saucepan over high heat. Add 3 popcorn kernels to the oil and cover saucepan with a lid. Once the 3 kernels have popped, the oil is ready. Add the remaining popcorn, cover saucepan, and cook popcorn, shaking saucepan constantly, until you no longer hear popping. Remove saucepan from heat.
Transfer popcorn to a large heat-proof bowl and let sit for 2 minutes to ensure better coverage by the butter.
Pour half of the butter mixture in a second large bowl and swirl it around the bottom and sides; add popcorn and mix with a big spoon. Transfer the popcorn back in the first large bowl; stir again. Pour remaining half butter mixture into the second bowl and swirl around again; add the popcorn in and mix again.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 37.7 g, Cholesterol 40.7 mg, Fat 29.3 g, Fiber 7.8 g, Protein 6.4 g, SaturatedFat 11.8 g, Sodium 313.4 mg, Sugar 0.7 g

THEATER-STYLE BUTTERED POPCORN

Theater-Style Buttered Popcorn image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect. To make it, melt 2 sticks butter in a glass measuring cup in the microwave. Let sit for a few minutes; the butter will separate into 3 layers. Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids. Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it's great for sauteeing).

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