Sunday, 6 November 2011
Honey pepper popcorn
When I worked at my first job after university there was a woman in the neighbouring cubicle who occasionally made microwave popcorn for her afternoon snack. I have nothing against real popcorn but she was a fan of the bright yellow kind that smells vaguely like feet and contains “butter-like flavor agents”. Every time she would make it I’d be forced to vacate my cubicle until the smell subsided. This catastrophic drop in productivity surely cost the company millions. I have since realized that there are two kinds of people in every office: those who love the smell of artificial soy-based popcorn coating and those who can’t function in its presence.
I believe humanity can do better, which is why we came up with the recipe below. Popping corn on the stove top is shockingly simple and takes almost the same amount of time as the microwave. You can eat it plain but we prefer the sweet/salty/zesty combination of honey, salt, and cracked black pepper. I also occasionally make a lime and chili version that I will tell you about later if you keep reading our blog.
1/3 cup plain popping corn*
1 tbsp canola oil, just enough to coat the bottom of the pot
2 tbsp liquid honey
A generous pinch of salt and pepper
Coat the bottom of a large pot with oil. Heat on medium-high for 30 seconds and then add the corn. Cover with a lid. Once you hear the kernels begin to pop, gently shake the pot while holding the lid on. Emphasis on gently. Double emphasis on holding the pot lid. You can lift the lid slightly to allow steam to escape but resist the temptation to remove and look inside. When the popping slows down, remove from heat. While the popcorn is still warm, drizzle with honey, sprinkle generously with salt and pepper and toss to coat.
*It's no surprise that Orville Redenbacher's popcorn kernels seem to yield the best, fluffiest popcorn. The man knew popcorn.