Have you noticed how popcorn has become its own food category? Yes, the microwaveable bag section has been a thing for a while, but the sheer amount of pre-popped popcorn in the snack aisle is pretty astounding. But, hey, people love their popcorn! With that in mind, a fun, flavored popcorn is just what any party calls for today. With New Year’s just a few days away, and plenty of college bowl games, NFL playoffs, the super bowl, and yes, the Olympics (we’re so excited!), we wanted to bring you this super tasty popcorn recipe sure to wow friends and family.
The recipe is courtesy of Charles Hunter III, the talented chef behind the site and catering business The Salted Table. The recipe is also featured in StyleBlueprint Nashville’s article on How to Have an Epic At-Home Celebration This New Year’s Eve, written by Megan Proby, founder of Nashville-based 12th Table.
So, if you are up for experimenting with a sure-to-wow recipe, Charles’ recipe for sweet and spicy sage popcorn is featured here below. If the microwave variety is the only way you’ve heated up popcorn recently, rediscover how much better it is when heated up on the stove. You may never go back to the microwave stuff again! Warning: it’s hard to eat just one handful.
- 1/2 cup popcorn kernels
- 1 large stock pot with lid
- 3 tablespoons avocado oil
- 1 tbsp + 1 tsp white granulated sugar
- 1 tsp kosher salt
- 1/8 tsp ground ancho chipotle powder
- smidge of cayenne
- 3 tbsp avocado oil
- 9-11 medium to large fresh sage leaves
- Heat avocado oil over medium-high heat for 30-40 seconds, until it begins to roll across the bottom of the pot. Add your kernels. After your kernels begin to pop, toss in your salt and chipotle powdered cayenne. Shake the pot vigorously to mix and coat popcorn. Then allow popcorn to finish until the popping begins to fade. Remove from the heat and toss in the sugar and toss to coat popcorn. Don't let popcorn cool down or the sugar won't adhere.
- Prepare 2-3 dry paper towels to drain the leaves once fried. Heat 3 tbsp of avocado in a 4-quart deep saute pan over medium-high heat until oil begins to roll across the bottom of the pan. Toss the sage leaves into the oil and be careful, because it will splatter and pop. Remove the leaves from the oil once they begin to darken — it happens quickly, so do not walk away. Place leaves on the paper towel and allow them to drain. Take half of the leaves and crumble them over the popcorn and toss to coat. Transfer popcorn to a serving bowl and crumble the remaining leaves over the top. Enjoy!
- Photography: Cassidy Carson Photography
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