There are basically two ways to top popcorn — wet and dry.
Let's start with wet toppings, such as melted butter. Melted butter is always a crowd pleaser, but you have to make that version just before serving or else it gets soggy. Plus, buttered popcorn is always best hot. Other wet toppings, such as melted chocolate, should be applied to popcorn spread flat on a baking sheet, then allowed to cool. Otherwise it becomes soggy.
The advantage of dry flavor toppings is that you can make popcorn a few hours in advance, then serve it room at temp. Make sure to add spices while popcorn is hot. My three favorites are truffle salt, Parmesan cheese and a sweet and spicy barbecue rub.
To cook the popcorn for use with a dry topping, I use a heavy enameled cast-iron Dutch oven set over medium heat. I heat empty pot for about 2 minutes over low heat, then pour in olive oil and popcorn, increase heat to medium and immediately place lid on pot. The heavy pot helps prevent popcorn from burning and almost all of the kernels pop. I find that a good olive oil gives the popcorn a great flavor and that you won't even want to add melted butter.
As soon as popcorn is popped, I pour it out of pan into the biggest bowl I have. I toss popcorn with seasoning and continue to toss so that steam doesn't make popcorn soggy. When steam dissipates, I toss it a few more times, taste to make sure that I have enough flavoring, then let it come to room temperature in bowl. At this point you can place it in serving bowls or baskets or even individual paper bags to give your guests.
Don't forget to pair your gourmet popcorn with a flute of sparkling wine for a perfect high-low party combo!Start to finish: 10 minutes
Servings: 1/2 cup corn kernels will produce about 12 cups popcorn
2 to 3 tablespoons olive oil (depending on the size of the pot)
1/3 to 1/2 cup popcorn kernels (depending on the size of the pot)
Fine-grain sea salt or other seasoned toppings
Heat empty cast-iron Dutch oven over low heat for 2 minutes.
Add enough olive oil to pot to thinly coat entire bottom. Add single layer of popcorn kernels. You want them to be touching but not more than one layer thick. Increase heat to medium and place lid on pot. Wait until popping begins, then turn the heat down slightly.
Shake pot every 30 seconds or so. Start shaking a bit more when popping starts to subside. When kernels stop popping in unison and you only hear one pop every couple of seconds, it's done.
Pour popcorn into large bowl. Season generously with toppings listed below, or another one of your favorites. Toss popcorn in bowl and sprinkle with additional seasoning several times to make sure you have an even coating. Serve immediately or let cool.•Truffle salt
•1 cup finely grated Parmesan cheese
•Barbecue rub (use purchased or in the recipe below)Start to finish: 5 minutes
Makes about 1 cup
1/4 cup paprika
2 tablespoons superfine sugar
2 tablespoons dark brown sugar
2 tablespoons dried chipotle chili powder
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon cayenne
1 tablespoon onion powder
1 tablespoon garlic powder
In a small bowl, combine ingredients. Store in airtight container for up to 6 months.Be certain to spread popcorn flat on a baking sheet before adding wet toppings, then let it set before serving.
•Melted chocolate and peanut butter
•Melted caramels and a pinch of salt•Maple sugar and crispy bits of smoked bacon
•Mini marshmallows, chocolate chips and chopped salted peanuts
•Mini M&Ms, chopped roasted almonds and dried coconut
•Ragin' Cajun Spice mix
•Italian spice blend and finely grated Parmesan cheese