½ cup popcorn kernels
3 tablespoons canola oil
1 cup juice from canned mandarin oranges (see related recipe)
2 tablespoon sugar
3 tablespoons salted butter
1 teaspoon orange zest
1½ teaspoons Vulcan’s Fire Salt
Heat grill to 175–200 degrees.
In a small, heavy-bottomed saucepan, bring mandarin orange reserved liquid (from sandwich recipe), sugar and orange zest to a rolling boil for about 5-8 minutes or until liquid is reduced by half. Add butter and stir until melted. Remove from heat and set aside; it should resemble a light syrup.
In a large pot, add oil and popcorn kernels; cover with lid and set over direct heat. Once popcorn starts popping, lightly shift pot back and forth across grill grates for 1 to 2 minutes or until popcorn stops popping. Remove from heat.
Sprinkle with Vulcan’s Fire Salt and toss to combine. Pour mandarin orange reduction over popcorn and toss to combine.
Serves four to six.
Terri EdmundsCopyright © 2013 Paddock Publications, Inc. All rights reserved.