oscar party gourmet popcorn recipes

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Popcorn and movies go together like pretzels and beer, bread and butter, hot dogs and the Fourth of July…you catch my drift.  They belong together.  Last year we had a popcorn bar at our Oscar Party and it was a huge hit.  This year we thought we’d try something different and make a few different savory popcorn options and a sweet one to balance it out (and also to eat chocolate).  (Okay, that was the main reason).  These recipes are especially great if you don’t have time to make a lot of food for your guests, but want to impress and cover all of the taste bus bases.  Bon appétit!

Chili Garlic Lime Popcorn

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Chili Garlic Lime Popcorn (makes ~8 c. popcorn)

ingredients:

vegetable oil

1/2 c. popcorn kernels

1 lime (zest and juice)

1 tsp. freshly grated garlic

1 tsp. chili paste

salt

  1. In a small pan, heat 2 tbsp. oil and chili paste.  Stir consistently.  If you love spicy food, add more chili paste, but beware!  It’s hot stuff!
  2. Pop popcorn  (how to at bottom of post).
  3. Mix lime juice into oil and chili paste mixture.  Toss into popcorn.  Add lime zest and salt (to taste) and continue to toss until completely combined.
  4. Pour into serving bowl and top with more lime zest and serve!

Note: The lime juice can have the effect of making the popcorn a bit soggy.  I, personally, love this and hunt down the soggier pieces because they’re extra flavorful.  My boyfriend (and generally unenthused taste-tester), on the other hand, does not.  If your opinions on popcorn sogginess align, then add less lime juice and more lime zest, to taste.

Rosemary Lemon Parmesan Popcorn

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Rosemary Lemon Parmesan Popcorn (makes ~8 c. popcorn)

ingredients:

olive oil

1/2 c. popcorn kernels

2 tbsp. rosemary (fresh is better, but dried works too)

1 tsp. garlic powder

1 lemon (zest and juice)

1/4 c. parmesan

salt & pepper

  1. In a small pan, heat olive oil and add rosemary, crumbling between your fingers.  Cook at a medium heat and do not allow rosemary to burn.
  2. Pop popcorn (directions at bottom of post).
  3. Mix lemon juice with rosemary olive oil and toss into popcorn.  Add garlic powder, parmesan, lemon zest, salt and pepper to taste.  Toss thoroughly and pour into serving bowl.  Top with more lemon zest and grated parmesan.

Note: The lemon juice can have the effect of making the popcorn a bit soggy.  I, personally, love this and hunt down the soggier pieces because they’re extra flavorful.  My boyfriend (and generally unenthused taste-tester), on the other hand, does not.  If your opinions on popcorn sogginess align, then add less lemon juice and more lemon zest, to taste.

Caramel Peanut Chocolate Chunk Popcorn

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Caramel Peanut Chocolate Chunk Popcorn (makes ~8 c. popcorn)

ingredients:

oil

4 tbsp. butter

1/2 c. popcorn kernels

 caramel (I used Trader Joe’s Fluer de Lis Caramel Candies)

1 c. chocolate

1/2 c. roasted peanuts

  1.  Melt butter in small pan on medium low heat.  Be careful not to burn butter.
  2. Pop popcorn (how to at bottom of post).
  3. Chop chocolate and caramel.
  4. Drizzle melted butter evenly over popcorn.  Toss and combine.  Add chocolate, caramel, peanuts, and salt to taste (optional).
  5. Pour into a serving bowl and enjoy!

How to make homemade popcorn:

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How to make homemade stove-top popcorn:

*To make popcorn you can use olive oil, vegetable oil, butter, coconut oil, etc.  Whatever you prefer!  I have found that olive or canola works best for me.

  1. In a large pan, pour a good amount of oil.  Enough to comfortably cover the bottom of the pan.  Heat over medium-high.
  2. Before adding popcorn, test by adding a single kernel.  Once the oil is hot enough the kernel will pop.  Add the rest of the popcorn, cover, and shake.
  3. The popcorn will take a little bit to get going, but once it does shake the pot frequently.  The movement keeps the already popped pieces from burning.
  4. Once pops become infrequent, turn off your stove and remove the pot from the heat.
  5. Enjoy!

xoxo, Keya

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