Salt And Pepper Popcorn Recipes

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SALT AND VINEGAR POPCORN



Salt and Vinegar Popcorn image

This homemade Salt and Vinegar Popcorn is super easy to make and such a fun snack! This salty popcorn recipe is the best for a movie night at home, or just having a late night treat!

Provided by Cookies & Cups

Categories     Snack

Time 10m

Number Of Ingredients 5

8 cups popped popcorn (1/2 cup unpopped kernels)
3 Tbsp butter
2 1/2 tsp white balsamic vinegar
1 1/2 tsp kosher salt
1 tsp dried dill

Steps:

  • Using air popper, pop corn into a large bowl, picking out any unpopped kernels.
  • Place butter and balsamic vinegar into a deep bowl and microwave it for 30-60 seconds until the butter is melted. Whisk the butter and vinegar together and drizzle slowly all over the popcorn. I drizzled some and then mixed (shook) consistently so that it would evenly coat the mixture. If you get too much in one spot it will get chewy and shrivel.
  • As soon as the popcorn is coated with butter and vinegar sprinkle the salt and the dill evenly and mix/shake to coat.
  • Eat immediately.

Nutrition Facts : ServingSize 1 cup, Calories 51 calories, Sugar 0.2 g, Sodium 478.3 mg, Fat 2.4 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 6.6 g, Fiber 1.2 g, Protein 1 g, Cholesterol 0 mg

SAVORY PARMESAN POPCORN



Savory Parmesan Popcorn image

Provided by Geoffrey Zakarian

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup grated Parmesan
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon ground turmeric
1/2 cup popping corn
3 tablespoons unsalted butter, melted
1 tablespoon olive oil

Steps:

  • Combine the Parmesan, garlic salt, paprika, pepper, salt and turmeric in a small bowl. Combine the popping corn and melted butter in a large pot. Cover and cook over medium heat, shaking the pot with increasing frequency as the popping increases. Continue until the popping is reduced to a couple of seconds between pops, then remove from the heat and transfer the popcorn to a large brown bag. Drizzle the popcorn with the olive oil and sprinkle about 3 tablespoons of the seasoning into the bag. Shake up the popcorn. Sprinkle with additional seasoning to taste and serve warm.

SEASONED POPCORN



Seasoned Popcorn image

A big bowl of seasoned popcorn goes a long way -- and is an excellent healthy snack. There's a secret to getting every last kernel to pop (let stand 30 seconds), but this is among the easiest of snacks to make. Try it in one or more of our variety of flavors: sea salt-pepper; chili-lime; sesame-pepper; Pecorino-rosemary; smoked paprika; and spicy-sweet. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 21

1/4 cup safflower oil
1/2 cup popcorn kernels
1 tablespoon flaky sea salt, such as Maldon
3/4 teaspoon freshly ground or cracked black pepper
1 1/4 teaspoons chili powder
1 1/4 teaspoons cumin
1/2 teaspoon coarse salt
1 tablespoon finely grated lime zest, plus juice from 1 large lime wedge
2 tablespoons black sesame seeds, lightly toasted
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons melted unsalted butter
3 tablespoons finely grated Pecorino Romano cheese
3 teaspoons chopped fresh rosemary
Coarse salt
1 1/2 teaspoons smoked paprika, also called pimenton
1 1/2 teaspoons granulated brown sugar (or light-brown sugar, sifted)
3/4 teaspoon coarse salt
1 teaspoon garam masala
1/8 teaspoon cayenne pepper
2 tablespoons melted unsalted butter

Steps:

  • Heat oil and a few popcorn kernels in a large, heavy-bottomed pot over high heat. When kernels pop, add remaining kernels and cover. Remove from heat; let stand 30 seconds. Return to heat and cook, shaking pot frequently, until popping stops, 1 to 2 minutes. Toss with desired seasonings (adding more to taste), transfer to a bowl, and serve immediately.
  • SEA SALT-PEPPER: Stir together salt and pepper.
  • CHILI-LIME: Combine chili powder, cumin, salt, and lime zest in a large bowl. Add hot popcorn, and squeeze juice from 1 large lime wedge into bowl. Toss until evenly coated.
  • SESAME-PEPPER: Grind sesame seeds, salt, and pepper in a spice grinder until seeds are coarsely ground. Toss hot popcorn with butter until evenly coated, then toss with sesame mixture.
  • PECORINO-ROSEMARY: Stir together cheese and rosemary.
  • SMOKED PAPRIKA: Season with salt to taste, then add paprika.
  • SPICY-SWEET: Combine sugar, salt, garam masala, and cayenne pepper in a small bowl. Toss hot popcorn with butter until evenly coated, then toss with brown-sugar mixture.

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  • In a large heavy-bottomed large stockpot or dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the "test kernels" and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time.
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