Folks, popcorn is no longer just for the movie theaters. Just as with all other food crazes, over the past few years popcorn has been given a food category all it’s own. Popcorn lover’s rejoice!
While I’m a fanatic of freshly popped popcorn that’s been tossed in melted butter, there’s so many more other ways to serve that fluffy, crispy stuff. Just think about it, long before the chef’s and home cooks started experimenting with different flavor concoctions there were Cracker Jacks, Crunch N Much, Fiddle Faddle and those infamous tins that come out during the holidays.
Put, the popcorn creations aren’t limited to large companies or chefs anymore. Home cooks around the glob are taking those crispy kernels and making some amazing creations. I have to admit, I’m a little behind on the popcorn bandwagon. Not that I haven’t found, bookmarked, clipped and pinned several recipes with every intention of making them. The problem is, I’m sometimes over ambitious and have these grand plans, then I get myself overwhelmed and take a brake. Unfortunately for myself, I did this with the popcorn and never got back around to it. Until now!
Popcorn is so so so easy to make. I mean, within a matter of minutes you have a bowl full of delicious popcorn that can be drizzled with butter and sprinkled with salt and you’ve got a snack that will please the whole house. Believe it or not, the butter and salt are just the tip of the iceberg. The options of what can be added to the stuff are endless.
So, for my entry into the gourmet popcorn world I decided to start with something simple, a little spicy, sweet and salty. A snack or appetizer that could be thrown together in under 5 minutes, if need be. This popcorn is full of flavor from smoky cumin, a little heat from cayenne pepper, a dash of salt, and a burst of flavor from a trio of parmesan, romano and asiage cheese. To add a little more substance and texture to the mix I threw in some walnuts and pecans, but any type of nut would work. To add a fall flare along with a little more texture I added some dried cranberries and pomegranates. It’s all toss together and given a light coating of coconut oil
All of these spices and flavors come together to make an amazing, flavorful snack that is ever so addicting. Folks, popcorn isn’t just for movie night anymore. Make this fall spiced popcorn whenever you want a quick, light snack, have last minutes guests, for an appetizer, or just to dress up that beloved snack when you get a hankerin’.
Fall Spiced Popcorn
Ingredients:
2 Tbsp brown sugar
1/4 Tsp salt
Pinch cayenne pepper
1/8 Tsp garlic powder
1/8 Tsp cumin
1 1/2 Tbsp Mama Francesca parmesan, romano and asiago grated cheese
2 1/2 Cups popped popcorn
1/2 Tbsp coconut oil, melted
1/4 Cup walnuts, roughly chopped
1/4 Cup pecans, roughly chopped
1/4 Cup dried cranberries
1/4 Cup dried pomegranate, if you can’t find dried pomegranate just use 1/2 cup dried cranberries
Directions:
Place brown sugar in a food processor and process for 1 1/2 -2 minutes, until slightly powdery and doesn’t stick together. Once the sugar is “dehydrated” add the salt, cayenne pepper, garlic powder, and cumin and pulse to combine.
Place coconut oil and chopped nuts in a large bowl and toss to coat. Add the popcorn and spice mixture and toss to evenly coat. Add the cranberries and pomegranates and toss to combine. Serve immediately.
Recipe source: A Lynsey Original
