ROSEMARY-PARMESAN POPCORN
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
- Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
- Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
- Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.
PECORINO AND ROSEMARY POPCORN
The olive oil is a dominant flavor here, so use good-quality oil. How can rosemary be so close to perfection and yet hint at cough syrup at the same time? The trick to excluding the medicinal flavor is to not use the stems, and to not cook rosemary for too long in general. You could substitute fried sage or thyme here, too. Any hearty herb would do. Don't buy aged cheese. A nice salty pecorino or even Parmigiano-Reggiano is great.
Provided by Alex Guarnaschelli
Time 20m
Yield 6 to 7 cups
Number Of Ingredients 5
Steps:
- Line a sheet tray with parchment paper.
- In a small saucepan, gently warm 3 tablespoons olive oil over medium-low heat. Add the rosemary and gently pan-fry it until the "needles" turn light brown and crispy, 3 to 5 minutes. Remove the rosemary. Stem the rosemary, dropping the needles onto a paper towel. Discard the stems.
- In a large pot fitted with a lid, add the remaining 2 tablespoons olive oil. Turn the heat to medium. Add the popcorn kernels, then cover and cook, shaking the pot every 30 seconds, until the popcorn is popped, 4 to 5 minutes.
- Spread the popcorn in a single layer on the sheet tray. Season to taste with salt. Grate the pecorino all over the popcorn. Sprinkle on the fried rosemary needles. (For a more intense rosemary flavor, you can also drizzle on some of the oil the rosemary was fried in.) Toss and transfer to a serving bowl. Top with more grated pecorino.
ROSEMARY POPCORN
Steps:
- In a large pot, heat the corn and olive oil. Add the corn kernels. When the oil is very hot, the corn will start to pop. Shake the pot frequently to avoid burning. When the popping has stopped, the popcorn is finished.
- Transfer to a large bowl and season with salt, pepper, rosemary, and butter. Try to serve warm.
MAPLE PECAN POPCORN
What could be more American than candy corn? Try maple pecan popcorn treats, for starters. They're made with three ingredients-maple syrup, pecans, and popcorn-that originated in the New World.
Provided by Melissa Roberts
Categories Kid-Friendly Halloween Pecan Party Maple Syrup Candy Thermometer Butter Gourmet
Yield Makes about 10 cups
Number Of Ingredients 7
Steps:
- Toss popcorn and pecans in a large bowl.
- Line bottom of a 17-by 11-inch 4-sided sheet pan with foil, then lightly oil foil.
- Melt butter in a small heavy saucepan over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 300°F, 15 to 20 minutes.
- Pour syrup over pecans and popcorn, stirring briskly with a lightly oiled spoon or silicone spatula to coat, then immediately spread popcorn in pan in 1 layer. Cool completely, then break into bite-size pieces.
MAPLE POPCORN
This is from the issue of April 2007 of Coup de Pouce. This gives a lot of popcorn. But it's good up to 1 week at room temperature.
Provided by Boomette
Categories Lunch/Snacks
Time 27m
Yield 10 cups
Number Of Ingredients 8
Steps:
- In a greased large roasting pan not too deep, mix popped popcorn and pecans. Set aside.
- In a large saucepan with thick bottom, mix sugar, butter, maple syrup, corn syrup and salt. Bring to boil at medium heat. Let simmer, always stirring, 10 to 12 minutes or until a candy thermometer reaches 300 F (149 C). Remove from the heat. Add maple extract and stir. Pour the mixture on the plain popped popcorn and stir to coat well. Let cool. Break off and it's ready. (you can do this in advance and put it in an hermetic container. It will be good up to 1 week at room temperature.
Nutrition Facts : Calories 453.2, Fat 30.6, SaturatedFat 12.7, Cholesterol 48.8, Sodium 222.2, Carbohydrate 46.6, Fiber 2.7, Sugar 34.4, Protein 2.7
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