Tea & Spice...for POPCORN?!

Popcorn is the perfect canvas for spices...even tea!

To say I have a mild obsession with popcorn is an understatement.  Whoever discovered popcorn is a genius.  A GENIUS.  There, I said it.  With summer blockbusters waning (and therefore that sinful movie popcorn that we all pretend to not like, but secretly we do), what better time to learn about all the ways you can jazz up your homemade popcorn!  Popcorn, in all its simplicity, is nature's perfect snack food.  It is full of fibre, whole grain, good-for-you deliciousness.  Now, when I am throwing caution to the wind, I still make my popcorn in a big pot atop the stove with oil.  If I'm being more health conscious, I air pop.  For those who are okay with using a microwave, here's a FANTASTIC way to pop your OWN microwave popcorn (and you skip all the salt, additives...and save a bunch of moolah).  Fill a small brown paper lunch bag (like the ones you used circa 1981) with 2 tablespoons of popcorn kernels.  Tape the bag shut and microwave for two minutes (give or take).  Stand the bag up straight and wait to hear that siren-like poppity-pop-pop to begin.  Voila!  Popcorn sans oil!

Now let's get to the good part.  There's no good reason to accept butter and salt as the only possible topping for popcorn.  No way!  As often I do, I turn to my tea and spice shelves for inspiration.  See below for some tasty ideas and get ready for an updated, delicious popcorn experience.

POPCORN TOPPINGS

1.  Smoked Paprika & Parsley.  Combine 2 tablespoons hot or mild smoked pimentón de la vera (smoked paprika), 2 tablespoons finely chopped fresh parsley leaves, and 1 teaspoon popcorn salt (or 2 teaspoons 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.

2.  Vietnamese Cinnamon & Sugar.  Vietnamese Cinnamon has a warmer, sweeter taste making it perfect for popcorn.  Combine equal parts cinnamon to sugar.  Drizzle melted butter over popcorn, add in cinnamon-sugar mix and toss.  YUM!

3.  Chipotle-Butter.  Melt approx. 1/4 cup of butter and drizzle over popcorn.  Sprinkle with 1 tablespoon of chipotle chili powder and toss.  Wake up those taste buds!

4.  Lapsang Tea & White Cheddar.  Laspang Souchong is a black tea that has been smoked in Chinese pinewood....and it's the star of this popcorn dish.  Pulverize about 1 tablespoon of Lapsang tea leaves in a coffee bean grinder.  Combine the Lapsang powder with 3 tablespoons of white cheddar powder.  Drizzle melted butter over popcorn and add Lapsang-Cheddar mixture....BEST. POPCORN. EVER.

5.  Indian Spiced Popcorn.  I can't get enough of this popcorn.  Seriously.  Combine 1 tsp. Garam Masala, 1/4 tsp. ground ginger, 1/2 tsp. fine sea salt, 1/2 tsp. turmeric powder, 1/4 tsp. cayenne.  Drizzle 1/4 cup melted butter over popcorn and add spice mixture.  Toss and devour.

6.  Cracked Pepper & Olive Oil.  Drizzle a few tablespoons of olive oil over your popcorn and add some fresh cracked black pepper.  Fantastic.

7. Herbes de Provence.  Drizzle melted butter over your popcorn and toss with a few tablespoons of Herbes de Provence for a fresh, herbal take on this movie theatre fave.

8.  Jasmine Caramel Corn.  Use your favourite caramel corn recipe, but first steep your butter with jasmine green tea leaves.  Sounds strange?  Give it a go....a delicate, unique twist on a classic treat.

9.  Cumin & Garlic. Combine 1/2 tsp. sweet paprika, 1 tsp. sea salt, 1/2 tsp. garlic powder, 1/4 tsp. cayenne.  Drizzle 1/4 cup melted butter over popcorn, add spice mixture and toss.


10.  And....to honour my two favourite things (popcorn and vanilla beans)....enjoy this final recipe:  

VANILLA BEAN POPCORN!

Ingredients

• 1/4 cup corn oil
• 1 (4 inch) vanilla bean, split lengthwise
• 3/4 cup unpopped popcorn
• 1 tablespoon superfine sugar
• salt to taste
• 2 tablespoons butter, melted

Directions

1. Heat corn oil in a large pot over medium-high or high heat for a minute. Add one kernel of popcorn to the oil. When the kernel pops, pour in the remaining popcorn and the vanilla bean. Place a lid on the pot, and shake gently until the corn starts to pop. Shake vigorously until the popping subsides.
2. Remove from the heat, and pour into a large bowl. Remove the vanilla bean from the corn. Scrape seeds from the vanilla bean, and mix with sugar. Stir sugar, salt and melted butter into the corn until evenly coated, and serve.