Best 3 Salt And Pepper Popcorn Recipes

BEST STOVETOP POPCORN

Steps:

• In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it's ready when you need it.
• Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn't get too hot before the kernels are ready to pop.
• Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).
• Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)
• Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.

SEASONED POPCORN

Steps:

• Heat oil and a few popcorn kernels in a large, heavy-bottomed pot over high heat. When kernels pop, add remaining kernels and cover. Remove from heat; let stand 30 seconds. Return to heat and cook, shaking pot frequently, until popping stops, 1 to 2 minutes. Toss with desired seasonings (adding more to taste), transfer to a bowl, and serve immediately.
• SEA SALT-PEPPER: Stir together salt and pepper.
• CHILI-LIME: Combine chili powder, cumin, salt, and lime zest in a large bowl. Add hot popcorn, and squeeze juice from 1 large lime wedge into bowl. Toss until evenly coated.
• SESAME-PEPPER: Grind sesame seeds, salt, and pepper in a spice grinder until seeds are coarsely ground. Toss hot popcorn with butter until evenly coated, then toss with sesame mixture.
• PECORINO-ROSEMARY: Stir together cheese and rosemary.
• SMOKED PAPRIKA: Season with salt to taste, then add paprika.
• SPICY-SWEET: Combine sugar, salt, garam masala, and cayenne pepper in a small bowl. Toss hot popcorn with butter until evenly coated, then toss with brown-sugar mixture.

SPICY CARAMEL POPCORN WITH PEANUTS

Steps:

• Preheat oven to 250 degrees. Line two baking sheets with nonstick baking mats. Set aside.
• Heat oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping stops, 6 to 7 minutes. Remove pan from heat; let stand, covered, 1 minute.
• Divide popcorn evenly between prepared baking sheets; set aside. In a medium saucepan heat sugar, butter, and corn syrup over medium heat until butter is melted, sugar is dissolved, and mixture is golden brown. Stir in salt and cayenne pepper; add peanuts and stir to coat. Pour mixture over popcorn. Spray a spatula with nonstick cooking spray and toss to combine.
• Transfer baking sheets to oven and bake, stirring occasionally, for 30 minutes.