Pop into the kitchen for homemade movie treats
Cooler weather - and an even cooler economy - mean the time is right for movie night on the couch.
If your evening will involve popping in a DVD, you might as well pop some awesome corn to go with it. In just about 10 minutes, you can have some seriously good popcorn to accompany your entertainment.
Start with the corn itself. There is a certain charm to popping it the old fashioned way, either in a large, covered saucepan or a specialty stovetop popper. It takes just a few minutes, it's easy and the kids will love it.
Of course, there's something to be said for convenience, so these recipes have been written to accommodate 8 cups of popcorn (the typical amount in a microwave bag) however you decide to pop it.
If you use microwave popcorn, be sure to buy the unsalted, unflavored variety.
Most of these recipes call for grinding the salt and other dry toppings to a fine powder before sprinkling them over the popped corn. This helps it stick to the corn, eliminating the otherwise inevitable pool of salt at the bottom of the bowl.
For the grinding, a mortar and pestle, blender or food processor (use the small bowl) work well.
But popcorn doesn't have to be your only culinary option. You can create classic snacks like chocolate-covered raisins and peanuts in your own kitchen. Allergic to nuts? Dunk soy nuts or cereal pieces. Don't like raisins? Grab a bag of mixed dried berries or cranberries.
Chocolate Covered Raising Clusters
3 ounces semisweet chocolate morsels
2 tablespoons dark corn syrup
1/2 teaspoon vanilla extract
1 cup raisins, dark or golden
Line a baking sheet with waxed or parchment paper.
Fill a medium saucepan with about 1 inch of water. Bring to a boil over medium-high heat.
In a heatproof bowl slightly larger than the saucepan, combine the chocolate, corn syrup and vanilla. Set the bowl over the saucepan and reduce the heat to low so the water just barely simmers.
Whisk the ingredients until the chocolate is completely melted and the ingredients are combined, about 2 to 3 minutes.
Remove the bowl from the saucepan and stir in the raisins, being sure they are all well-coated with chocolate.
Use a teaspoon to scoop clusters of raisins out of the chocolate. Place the clusters on the prepared baking sheet. When all the raisins have been scooped out, place the baking sheet in the refrigerator for 10 minutes to allow the chocolate to set.
To store, transfer the clusters to an airtight container and refrigerate for up to 2 weeks.
Makes about 30 clusters.
Cook's note: Use peanuts or cashews for some of the raisins.
Associated Press
Butterscotch Bonbons
2 packages (4 ounces each) butterscotch instant pudding mix
4 ounces cream cheese, softened
1 cup half-and-half or light cream
11/2 cups semisweet chocolate chips, melted and slightly cooled
Line a baking sheet with waxed or parchment paper.
In a medium bowl, use an electric mixer to beat together the pudding mix, cream cheese and half-and-half or light cream until thoroughly combined. One at a time, roll a teaspoon of the mixture between your hands to form a ball.
After rolling each ball, dunk it in the melted chocolate. Use a fork to remove the bonbons from the chocolate, allowing excess chocolate to drip off. Transfer the bonbons to the prepared baking sheet.
Repeat with remaining filling. You may need to reheat the chocolate if it cools and thickens too much.
Transfer the baking sheet to the freezer and let the bonbons set until firm, about 45 minutes. Store in an airtight container in the freezer for up to 1 month.
Makes three dozen.
Cook's note: These bonbons are easily adapted to whatever flavor you like by using different pudding mixes. Or try combining flavors, such as chocolate and banana, vanilla and chocolate, or pistachio and vanilla. Chopped nuts and dried fruit also can be mixed into the filling. For added flourish, decorate the finished bonbons by drizzling them with melted white chocolate.
Associated Press
Sesame Nori Popcorn
1 sheet nori seaweed (the type used in sushi)
2 tablespoons sesame seeds
3 tablespoons toasted sesame oil
1 teaspoon low-sodium soy sauce
8 cups popped popcorn, hot
1/2-1 teaspoon very fine salt
Use scissors to cut the nori into very small pieces, about 1/4 inch or smaller.
In a dry small skillet, combine the nori and the sesame seeds. Place over medium-low heat and toast, stirring often, until the seeds just begin to brown, about 4 minutes. When the seeds have browned, remove the skillet from the heat and set aside.
In a large bowl, combine the sesame oil and soy sauce. Add the popcorn and use your hands or a wooden spoon to toss until all of the popcorn is coated. Sprinkle the nori and sesame seeds over the popcorn and toss well. Season with salt.
Serves four.
@Recipe nutrition:Nutrition information per serving: 178 calories, 13 g fat (2 g saturated), 14 g carbohydrate, 3 g fiber, 3 g protein, 0 cholesterol, 339 mg sodium.
Associated Press
Cinnamon Toast Popcorn
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
8 cups popped popcorn, hot
1/4 cup melted ghee (clarified butter)
Using a mortar and pestle, food processor or blender, combine the sugar, cinnamon and salt, then grind or pulse until they are reduced to a fine powder. This will take about 1 minute with a mortar and pestle, or a few seconds with a processor or blender.
Place the hot popcorn in a large bowl. Drizzle the melted ghee over the popcorn, then toss to coat evenly. While continuing to toss the popcorn, sprinkle it with the cinnamon mixture until evenly coated.
Serves four.
Cook's note: Ghee, also called clarified butter, is a better choice than conventional butter for popcorn. It has an intense buttery flavor and, because it has a low water content, it won't leave the popcorn soggy. Most grocers have jars of it in the ethnic foods aisle.
@Recipe nutrition:Nutrition values per serving: 204 calories, 15 g fat (9 g saturated), 17 g carbohydrate, 2 g fiber, 2 g protein, 22 mg cholesterol, 121 mg sodium.
Associated Press
Key Lime Pie Popcorn
8 cups popped popcorn, hot
1 teaspoon kosher salt
1/2 teaspoon citric acid powder
3/4 cup sugar
1/4 cup light corn syrup
1 tablespoon butter
1/8 teaspoon cream of tartar
2 drops lime flavoring oil (such as LorAnn Gourmet Flavoring oils)
1 drop green food coloring (optional)
Heat the oven to 200 degrees.
Spread the popcorn in an even layer on a rimmed baking sheet and place in the oven to keep warm.
Using a mortar and pestle, food processor or blender, combine the salt and citric acid, then grind or pulse until they are reduced to a fine powder. This will take about 1 minute with a mortar and pestle, or a few seconds with a processor or blender. Set aside.
In a medium saucepan over medium-high heat, combine the sugar, corn syrup, butter and cream of tartar. Heat, stirring constantly, until the mixture boils. Once the mixture boils, stop stirring and continue cooking until the mixture reaches 250 degrees on a candy thermometer.
Remove the pan from the heat. Remove the popcorn from the oven.
Once the sugar mixture stops bubbling, stir in the flavoring and food coloring. Immediately pour the sugar mixture over the popcorn, using a wooden spoon to gently mix it to evenly coat the corn.
Quickly sprinkle the salt and citric acid mixture over the popcorn, tossing to coat evenly.
Cook's note: The tangy flavor in the popcorn comes from powdered citric acid, which resembles white sugar and is a common ingredient in candy. It's widely available at baking and craft stores.
@Recipe nutrition:Nutrition values per serving: 235 calories, 4 g fat (2 g saturated), 55 g carbohydrates, 2 g fiber, 2 g protein, 8 mg cholesterol, 514 mg sodium.
Associated Press