Popcorn is a great, carbohydrate-rich snack (or meal) that is relatively easy to make at home. You could toss a bag of PopSecret
I made some a while back and I cooked it with the popcorn oil
I'm not sure what exactly possessed me to try cooking the popcorn with red pepper flakes, but I am sure glad I did! They give a good amount of heat, but they don't change the flavor. Even Tara, who doesn't like hot or spicy foods, thinks it's good. I've tried a kettle corn version with the red pepper flakes; it was unusual in a good way!
Coconut red pepper popcorn
This makes about 3 cups, which is what I consider to be a personal meal-size serving. You could scale up or down as needed. Also, you can use any type of oil, but I prefer either coconut oil or butter. You can sprinkle any number of seasonings on your popcorn to flavor it how you like, just wait until after cooking the popcorn. I cook the red pepper flakes to release the oils.
Ingredients
- 1/4 popcorn kernels
- 1 1/2 Tb coconut oil or butter
- 1/4 tsp red pepper flakes, or to taste
- Salt, to taste
Place the oil in a decent-sized sauce pot (mine was 3 qt) and heat over medium. Sprinkle the red pepper flakes in the oil and swirl around, making sure all the flakes are coated in oil. Let cook a few minutes to release the oils from the flakes. Pour the kernels into the pan, swirling around to make sure all the kernels are coated. Put the lid on the pot leaving it slightly ajar. You can shake the pot occasionally to move the kernels around. (Be careful when putting your head directly above the pot; the red pepper oil is strong.) Cook for about 10 minutes or until the popping slows significantly - when there is about 30 seconds between pops. Don't worry about popping all the kernels because it's better to have a few unpopped kernels than burned popcorn.
Pour into a bowl and liberally salt (sprinkle, toss, sprinkle, toss) while still hot.
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