Monday, October 6, 2014

Brown Butter and Crispy Sage Popcorn

We are definitely into the cool evenings perfect for jigsaw puzzles. movie-watching and popcorn.  I remember the good-old-days when we popped our corn on the stove but with the advent of microwaves, it seems like a lost art.  When I ran across this recipe, I was anxious go back to old-fashioned popcorn popping.

Well, not completely old-fashioned.  I used an air popper.  I wasn't sure how it would turn out, but it was perfect.  Big, fluffy popped kernels.  But the brown butter and sage sends this over the top.

So if you've got some fresh sage looking for a home and you're a popcorn fan with a good movie lined up, I hope you'll give this a try.  And if you have trouble finding non-microwavable popcorn, look in the bulk section of whole foods stores (you can find big jars of it in most markets, but it's a bit pricey and if you just want to try fresh popping once or twice, you can buy just the amount you need).

BROWN BUTTER and CRISPY SAGE POPCORN (makes about 10 cups)

3-4 Tbsp grapeseed, EVOO, or coconut oil (only if popping on the stove versus using an air popper)
1/2 cup popcorn kernels
3 Tbsp butter
heaping 1/4 cup chopped sage leaves (10-12 large leaves)

If using an air popper, pop kernels into a large bowl.

If popping on the stove, heat 3 Tbsp oil in a large pot over medium heat.  If your pot is wider, you may need to add another Tbsp of oil to prevent burning.  The kernels shouldn't be swimming in oil, but they should have a comfortable cushion of oil.

Add a few popcorn kernels to the oil and then place a lid on top and wait for a kernel to pop.  Add remaining kernels then place lid back on top and shake/slide pot over the burner every so often to prevent burning.  Continue shaking/sliding every so often until popping slows and then remove from heat and let remaining kernels pop.  Pour popcorn into a large bowl.

Melt butter in a skillet over medium heat.  When butter starts to foam add chopped sage leaves then swirl the skillet until butter turns golden brown, 1-2 minutes.  Drizzle over popcorn then toss with a spatula to evenly coat.  Season with salt to taste then serve.

Recipe Source: (September 12, 2014 post.  See post for step-by-step photos)

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