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3 holiday popcorn recipes - let the snacking begin with these festive popcorn flavors - smoke & spice, truffle & Parmesan, rosemary, lemon & garlic. | www.viktoriastable.com

3 holiday popcorn recipes

3 holiday popcorn recipes - let the snacking begin with these festive popcorn flavors - smoke & spice, truffle & Parmesan, rosemary, lemon & garlic.
Course Snacks
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 16 cups
Author Viktoria

Ingredients

Smoked and Spicy:

  • 1/2 cup popcorn kernels
  • 4 Tbs oil (grapeseed, avocado or peanut)
  • 4 Tbs smoked olive oil
  • 2 tsp smoked paprika
  • 2 tsp chili pepper
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • salt to taste, and/or smoked salt (optional)

Truffle, Black Pepper and Parmesan:

  • 1/2 cup popcorn kernels
  • 4 Tbs oil (grapeseed, avocado or peanut)
  • 2 Tbs white truffle oil
  • 6 Tbs Parmesan cheese (very finely grated)
  • 2 tsp black pepper
  • salt to taste, and/or truffle salt (optional)
  • pinch of dry mushroom mix* (optional)

Rosemary, Lemon and Garlic:

  • 1/2 cup popcorn kernels
  • 4 Tbs oil (grapeseed, avocado or peanut)
  • 2 Tbs fresh rosemary, finely chopped
  • 1 tsp garlic powder
  • 1 tsp lemon pepper (optional)
  • zest of 2 lemons

Instructions

To make basic (unflavored) popcorn:

  1. In a heavy-bottomed pot with a lid, add 4 Tbs of oil (preferably avocado, grapeseed, sunflower or peanut oil which all have a high smoke point).

  2. Turn the heat on high, add 1 corn kernel to the oil, as a tester, and wait for a few minutes.

  3. Once the tester kernel pops, add the rest of the kernels, cover, and shake the pot every few seconds, until all the kernels have popped.

  4. Remove from heat, and add the different flavor oils, and seasonings.



Smoked & spicy popcorn:

  1. Drizzle the smoked oil over the popcorn, add the rest of the spices, and mix well. Adjust the salt to your taste and serve.



Truffle, black pepper & Permesan popcorn:

  1. Drizzle the truffle oil, add the salt, truffle salt (if using), dry mushroom mix (if using), the black pepper, and the Parmesan cheese, mix well and serve.  

    Tip: Try adding the cheese while the popcorn is still hot to get some crusty cheesy bits.


Rosemary, lemon and garlic popcorn:

  1. Chop the rosemary very finely, and grate the zest of two lemons ahead of time. Add the rosemary, zest, and garlic powder while the popcorn is still warm to infuse it with the spices. Optionally, add some lemon pepper if you wish. Wait till it cools a bit, and the flavors and aromas have settled. Adjust the salt, and serve.

Recipe Notes

* see how to make your own dry mushroom spice mix