Pulverise Seasonings Before Sprinkling Them On Popcorn

Photo: Claire Lower

People underestimate the versatility of popcorn. It’s a flawless snack, yes, but when paired with a glass of wine and some roasted olives, it also makes a pretty good supper. And, seeing as it’s a whole grain, I don’t think anyone could fault you for eating it for breakfast. (It’s basically oatmeal.) It’s near perfect, and the best way to make it even more perfect is to pulverise the heck out of your seasonings before you start sprinkling.

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You see, when pulverized into a fine powder, salts and seasonings stick to kernels with unprecedented power. Blitzing blends into oblivion—such as the spicy-sweet salt mixture you see below—means it will cling to your snack, rather than fall (tragically) to the bottom of the bowl.

Photo: Claire Lower

Even if you’re using plain ol’ salt, breaking it down into dust will greatly improve your popcorn eating experience, but the method really shines when you use it with coarser blends, particularly if they have little bits of herbs or seeds in them. If you need some inspiration, try one of these:

  • Dried or fried herbs (rosemary and thyme)

  • Old Bay

  • Everything bagel seasoning

  • Nutritional yeast

  • Herbs de Provence

  • Cinnamon and sugar (Blitz the sugar on its own first; cinnamon is already fine enough.)

  • Black pepper and citrus zest

No matter which flavour-packed friend you choose, the method is the same. Add a scoop of seasoning to the bowl of your food processor, and pulse it into a fine powder, hitting the sides of the bowl as needed to keep everyone moving.

Let the dust settle for a moment - so you don’t breathe it in - then pour the powder through a sieve to catch any errant chunks. Sprinkle it on hot, fluffy, crunchy kernels, pour a glass of wine, and enjoy your very nutritious bowl of whole grains.


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