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Because in food I trust. In all forms and shapes. 

Sweet and savoury popcorn

Sweet and savoury popcorn

Popcorn is the trickiest thing to make if you have 4 kids and a man, who devours popcorn every single time he gets near it. Half of it gets lost while making it, and the other half disappears in no time. So be prepared for a battle of who gets the popcorns that falls out of the bowl, who scrapes the caramel out of the pan, who guards the dog so it doesn't eat any, and who gets the first handfuls, as there are many all the time. But then, when it’s ready, pop your sparking rose and enjoy the melting rosemary and butter with that sip of bubbles. 

Ingredients

370 g organic popcorn kernels

for cheese popcorn:
400 g butter
20 ml olive oil
1.5 tbsp finely chopped rosemary
5 garlic, pressed through garlic press
1/4 tsp or to taste fine sea salt
75 g Parmeggiano-Regianno, very finely grated

for caramelized:
160 g butter
200 g Demerara sugar
1/4 tsp vanilla powder
pinch of sea salt
1 tsp soda

Prepare

Pop popcorn as you do – we use our super cute and stylish popcorn machine. 

For the savoury. Place oil, butter, salt, 1 tbsp rosemary and garlic in small pan and heat slowly for few minutes. Turn off the heat and let sit. When the popcorn is ready, drizzle olive oil and butter mixture over popcorn and toss to coat. Sprinkle with cheese, the rest of the rosemary, and toss. Serve. 

For the caramelized, use a very large bowl that can hold the popcorn and is still big enough to toss it. Otherwise be aware that the dog down there will eat everything that gets lost. 

Melt butter in a medium saucepan over medium heat. Add sugar and vanilla and stir until thoroughly mixed and starts to melt. Stirring continuously, bring the butter and sugar mixture to a boil on medium heat and boil for 8 minutes. Add sea salt and soda (it will start to bubble and rise) and mix. Drizzle over the popcorn, use two big spoons to gently fold the popcorn with the mixture, and later (if possible) use your hands, but be aware, the caramel is HOT, and not everyone should do that. Place in a pan in an even layer and let cool. Serve cool and crunchy. 


Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
Plates and table decorations: HM Home



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