Popcorn Toppings
Course:
Snack
INGREDIENTS:
Popcorn Basics (Yield: ~16 cups Popped Corn)
- 1⁄2 cup Popcorn Kernels
- 1-2 tablespoons Grapeseed Oil, for popping
- 2-4 tablespoons olive oil, avocado oil, or melted butter, for drizzling over popped corn kernels
Ranch Seasoning (Yield ~1 cup, use ~1 tablespoon for every 8 cups of popped corn kernels)
- 2⁄3 cup Dry Buttermilk Powder
- 2 tablespoons Dried Parsley
- 1 ½ tablespoons Garlic Powder
- 1 ½ tablespoon Onion Powder
- 1 tablespoon Dried Dill
- 2 teaspoons Dried Chives
- 1 tablespoon Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
BBQ Seasoning (Yield ~1 cup)
- ¼ cup Brown Sugar
- 2 tablespoons Smoked Paprika
- 2 tablespoons Hot or Sweet Paprika
- 2 tablespoons Garlic Powder
- 2 tablespoons Chili Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Yellow Mustard Powder
- 1 tablespoon Kosher Salt
- 2 teaspoons Freshly Ground Black Pepper
Toasted Coconut Mango
- ¼ cup Toasted Shredded Coconut
- 5 tablespoons Powdered Freeze-dried Mango (one 34g package)
- 1⁄4 cup Powdered Coconut Milk
- 3 tablespoons Sifted Powdered Sugar
- 1⁄2 teaspoon Kosher Salt
DIRECTIONS:
Make Spice Blends:
- For each blend, mix all ingredients in bowl.
- Store in airtight container until ready to use.
Make Popcorn:
- Add corn kernels and grapeseed oil to bottom of large stockpot.
- Cover pot with lid and put over high heat.
- When you hear the first few kernels popping grab the pot and gently shake it back and forth over the heat (a few above the burner). This keeps the corn from burning.
- When you hear about two seconds of silence between popping sounds you know you've popped nearly every kernel in the pot. Turn off the heat and remove the lid carefully, there will be a cloud of steam. Pour the popped corn into a large mixing bowl.
- Drizzle with melted butter, or other oils, then add chosen spice blend and toss to combine.
Recipe by Dan Kohler