Taking this from Elisabeth Karmel’s article in the Des Moines Register, there are lots of easy, great ideas to dress up your popcorn! [Of course we’re adapting the recipe to showcase the products we offer!]
Servings: 1/2 Cup unpopped kernels will produce about 12 Cups of popcorn
2 – 3 Tbsp Extra Virgin Olive Oil
1/3 – 1/2 Cup popcorn kernels
Dry toppings such as:
Mesquite BBQ Rub
Maple Sugar Powder
Heat an empty cast-iron Dutch oven over low heat for 2 minutes. Add enough olive oil to the pot to thinly coat the entire bottom. Add a single layer of popcorn kernels. You want the kernels to be touching, but not more than one layer thick. Increase the heat under the pan to medium, and place the lid on the pot. Wait until popping begins, then turn the heat down slightly.
Shake the pot every 30 seconds or so. Start shaking a bit more frequently/ vigorously once the popping starts to subside. When the kernels stop popping in unison and you only hear one kernel pop every couple of seconds, it is done.
Pour the popped popcorn into a large bowl. Season generously with your choice of topping, and toss gently to coat. Sprinkle with additional seasoning several times to make sure you have an even coating. Serve warm, or at room temperature.