Basic Popcorn Recipe
Before we dive into the flavors, here’s how to perfect your basic popcorn base. Yields about 10 cups popped, 4 servings
Ingredients
- 2 tablespoons neutral oil (coconut, avocado, or canola)
- ½ cup popcorn kernels
- 1 teaspoon popcorn salt or 2 teaspoons kosher salt (popcorn salt is finer, which makes it easier to stick to the popcorn)
Directions
1. Place a heavy-bottomed medium saucepan over medium-low heat. Ensure the pot has a lid, or keep a baking sheet or pan nearby to cover it. Have your seasoning ingredients ready.
2. Add the oil and heat for 1 to 2 minutes, until it starts to move slightly at the bottom of the pan.
3. Add the popcorn kernels and immediately cover with the lid. Let them sit covered for about 2 minutes or until popping begins.
4. Once the popping starts, use a towel or oven mitts to shake the pot over the burner every few seconds to ensure even cooking. Keep the lid slightly cracked to allow steam to escape.
5. When the popping slows to just a few kernels per second, remove the pot from heat.
6. Carefully pour the popcorn into a mixing bowl and immediately season with salt or other desired toppings.
Maple Apple Flavor
This recipe is a great way to experiment with dehydrated fruit powders if you haven’t before! You can make your own or find pre-ground options online or at specialty food stores.
Ingredients
- 2 tablespoons maple powder (or maple sugar ground in a spice grinder for a finer texture)
- 3 tablespoons apple powder
- 1 teaspoon apple cider vinegar powder (optional, but adds a nice zing!)
Wine Pairing
The crisp melon and apple notes in the Chardonnay brighten the sweet, spiced flavors of the maple apple popcorn, creating a refreshing contrast. Meanwhile, the wine’s caramel and vanilla undertones complement the popcorn’s rich, toasty sweetness for a smooth and balanced pairing.
Za’atar Spiced Flavor
Calling all Mediterranean lovers! For this recipe, you can leave the sesame seeds whole or grind the spice blend together and sprinkle it on your popcorn.
Ingredients
- 2 teaspoons ground dried thyme
- 2 teaspoons sumac (if you don’t have sumac, substitute 1 teaspoon lemon zest)
- 2 teaspoons toasted sesame seeds
- 2 teaspoons toasted, ground cumin (note: toast the seeds whole and then grind them)
- 2 teaspoons toasted, ground coriander (note: toast the seeds whole and then grind them)
- ¼ teaspoon Aleppo pepper (optional, but it adds a nice depth of smokiness)
Wine Pairing
Cabernet Franc offers aromas of red currant, cranberry, and raspberry, with hints of milk chocolate, black olive, and red cherries on the palate, finishing with a light plus body and medium tannins.
The wine’s light body ensures it won’t overwhelm the Za’atar-spiced popcorn, allowing the spice notes to shine. The savory flavors of the popcorn enhance the wine’s subtle fruitiness, creating a harmonious pairing that highlights the best of both.
Coconut Curry Flavor
If you remove the coconut, you’re left with a lovely curry powder. I recommend doubling this recipe and keeping some in your cupboard for a rainy (or sunny) day!
Ingredients
- 1 tablespoon ground, toasted cumin (note: toast the seeds whole and then grind them)
- 2 ½ tablespoons ground, toasted coriander
- 4 tablespoons shredded, unsweetened coconut
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground fenugreek
- ½ teaspoon dry mustard powder
- ½ teaspoon ground black pepper
- ¾ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon ground cardamon
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
Wine Pairing
Petit Manseng’s slight sweetness balances the bold spices of the coconut curry popcorn, softening the heat while enhancing its warm, aromatic flavors. The wine’s tropical fruit notes and bright acidity create a refreshing contrast, making each bite even more vibrant.
Truffle Parmesan Rosemary Flavor
Looking for a luxurious late-night snack that’s easy to make at home or a delicious, crowd-pleasing favor for receptions and parties? Look no further!
Ingredients
- 1 cup finely chopped rosemary (woody stems removed, using only the needles)
- 1 ½ to 3 teaspoons truffle oil (adjust to taste)
- 1 cup finely grated Parmesan cheese (let the popcorn cool slightly before adding to prevent it from melting into a cheese ball.)
Wine Pairing
Sparkling Rosé features floral and fruity characteristics on the nose and palate, with a crisp and slightly dry finish. The wine’s acidity cuts through the richness of truffle parmesan rosemary popcorn, while the popcorn’s savory saltiness enhances the Sparkling Rosé’s fruity notes, creating a balanced and delightful pairing.
Chef Victoria’s Expert Tips…
- Always use a lid that fits the pot you’re using, and keep a towel handy to hold it securely.
- Clear or glass lids are great for watching your popcorn as it pops!
- Shake the pot once the popping starts to ensure even cooking.
- Never use high heat, as it can scorch your popcorn—stick to medium/low heat.
- Don’t skip the oil! While we all love to eat healthy, the oil is essential for the kernels to pop properly.
- If your popcorn starts to overflow, don’t panic! Grab your mixing bowl, remove the popcorn from the top, cover the pot again, and return it to the heat.
- Immediately salt and season the popcorn in a fresh bowl after removing it from the stove—the heat helps the seasoning stick better.
Wine and popcorn are the perfect match—each enhancing the other’s flavors in a simple yet delicious way. Try out these popcorn recipes and Pippin Hill wine pairings at home, and have fun discovering your favorites. Whether you’re hosting a gathering or enjoying a cozy night in, these pairings are sure to impress!
