Recipe: Freshly Popped Parsley Butter Popcorn
Sometimes I buy an ingredient for a recipe, I don’t enjoy what I have made so decide not to make them again, but then I’m stuck with a big bag of something-or-other in my kitchen cupboard. The most recent ingredient I’ve gained a big bag of (it was the smallest I could buy!) is popcorn kernels Now, before I picked up this bag to try a recipe for popcorn cookies (which were an epic fail, by the way) I had never popped my own popcorn before, so by extension I had never experimented with my own popcorn toppings and flavourings before.
Something that annoys me about grocery shopping in California (okay, one thing, if you follow me on Twitter you’ll know that there are actually hundreds) is when you buy parsley or cilantro (coriander) fresh, unlike the rest of the herbs that come in little plastic boxes, you have to buy the whole bunch, which only has a one or two day shelf life before it goes all limp and wilted in your vegetable crisper, unless you leave it propped up in a glass of water, and who has room to do that in their fridge anyway? So, one evening after a long day and I could not really be bothered to make dinner, and Revenge was on so I wanted something to munch while I watched I decided to just make a big bowl of salted butter popcorn. I love how popcorn is actually quite healthy, up until the moment when I pour a hell of a lot of melted butter over the top of it.
Anyway, I had an almost wilted parsley bunch left in the fridge while I just knew was not going to last until the next day when I could be bothered to actually cook something real, so I decided to see what would happen if I chopped it up really fine and tossed it in with my buttered popcorn. Next came the edition of some fine sea salt and freshly ground pepper, and my Freshly Popped Parsley Butter Popcorn was born. This makes a big bowl for sharing. I think it would make a great nibble to go with drinks in little boxes like I’ve used here.
- 2 tbsp Vegetable Oil
- 1/4 cup (30g) Popcorn Kernels
- 2 tbsp (30g) Unsalted Butter
- Handful of Curled Fresh Parsley, Chopped
- Fine Sea Salt (I’d recommend French Fleur de Sel)
- Freshly Ground Black Pepper
Put the oil in the bottom of a large lidded saucepan. Tip in the popcorn kernels and shimmy the pan around until they are all coated and are in a flat layer across the bottom of the pan. Put on the lid and set over a medium heat. When you hear the first kernel pop shake the pan gently, still with the lid on and over the heat until all the corn has popped. Remove from the heat. While you are waiting for the first kernel melt the butter over a low heat or in the microwave. Add the parsley and stir. Now, the amount of butter I have used is the minimum to get the flavour and get everything sticking together. However, I actually amp this up to 50g, but I’m used to French style cooking and I’m completely immune to caring how much butter is in whatever I happen to be eating, so it is up to personal preference.
Once you have removed the popcorn from the heat add half of it to a large mixing bowl. Pour over half the butter mixture and a little bit of salt and pepper. Mix well with a large spoon until the popcorn is coated with the butter and parsley. Add the rest of the popcorn to the bowl then the rest of the butter. Coat again, and add more salt and pepper to taste. Enjoy, preferably curled up in front of a movie or if you live in Southern California like me, sitting on the patio enjoying some well deserved cocktails!
What are your personal popcorn preferences, salty or sweet?