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Categories:
canola oil popcorn kernels unsalted butter Gorgonzola powder kosher salt freshly ground black pepper hickory smoke powder
Viewed: 29 - Published at: 5 years agoIngredients
- 1/4 cup canola oil
- 2/3 cup popcorn kernels
- 4 tablespoons unsalted butter
- 2 tablespoons Gorgonzola powder (See Cook's Note)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon hickory smoke powder (See Cook's Note)
Method
- Put the oil and 3 popcorn kernels in a 6-quart saucepan.
- Cover and cook over medium-high heat until the kernels pop.
- Add the remaining kernels, cover, and remove from the heat for 30 seconds.
- Return the pan to the heat; within a minute you should hear the kernels start to pop.
- Cook, gently shaking the pan occasionally, until the popping sound slows down, about 2 minutes.
- Towards the end of popping, lift up the lid slightly to let out the steam to help keep the popcorn crisp.
- Wait 5 seconds and pour the popcorn into a large paper bag.
- Melt the butter in the popcorn saucepan and drizzle it over the popcorn.
- Shake the bag, then add the gorgonzola powder, salt, pepper and hickory smoke powder.
- Shake the bag once more to coat all the kernels.
