I love love love popcorn (shut it, haters), and I feel like it’s having a major moment recently. I’ve been seeing it at fancy restaurants, so I hacked their versions to bring you these:
From left to right: tea kettle corn, parmesan rosemary truffle popcorn, preparedness popcorn, and duck fat popcorn.
All these recipes assume you know how to make popcorn already. Let me remind you in case you forgot. Get a big stock pot out, and pour just enough of a neutral oil (I like canola) to cover the bottom of the pan. Put three kernels in the oil and place all that over a burner on medium heat. When the first kernel pops, pull this off the burner and pour just enough popcorn into the bottom to exactly cover the base of the pan. Put a tight-fitting lid on top, and keep it off the burner for 30 seconds. Put it back on the burner, and stay close by. It’ll pop pretty quickly. When you have more than 3 seconds between pops, take it off the burner, remove the lid, and do what you see fit. Use what you reap in these recipes.
This is a fail-safe popcorn-makin’ scheme, so rest easy.
Recipes after the jump!
