New Products for the week of March 26th!
Since I have been having fun experimenting with different popcorn toppings, I tried this new one last week Cool Ranch Popcorn. This recipe was the first time that I ever used powdered buttermilk. Now I will have to find more recipes that call for this ingredient. I made a few minor alterations to the recipe, because the amount of salt and pepper in the original recipe was a bit overpowering. Overall I would say this is an addictive snack that is nice to have around…if you have self-control.
Also, I enjoyed this nifty popcorn trick from the blog seriouseats.com.
Just fill a small brown paper lunch bag with two tablespoons of popcorn kernels, tape the bag shut, and microwave for two minutes (give or take) and wait for it to start poppity-pop-popping. If you were raised on the microwavable pouches, this will make you feel like you’re breaking all the popcorn laws. Wait, how will I know which side up? Just stand the brown bag up straight and trust, it’ll pop without exploding your kitchen.
Cool Ranch Popcorn
Yield 2 Quarts
1/3 cup popcorn kernels
2 tablespoons powdered buttermilk
3/4 teaspoon ground black pepper (CQP065)
2 teaspoons dried dill (CQD040)
1 teaspoon kosher salt (CQS030)
2 tablespoons extra-virgin olive oil (992059)
Pop 2 quarts of popcorn. Combine 2 tablespoons powdered buttermilk with 3/4 teaspoon ground black pepper, 2 teaspoon dried dill, and 1 teaspoon popcorn salt (or 1 teaspoon kosher salt). Drizzle the popcorn with 2 tablespoons extra-virgin olive oil in a large bowl and toss to coat. Add the seasoning mix and toss again. Serve.
Recipe adapted from seriouseats.com
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