It’s Oscars time, and in addition to dressing for the occasion, we always like to set the table with award-worthy snacks. Some years required black-tie starters like Champagne and oysters. Other years, California-made cheeses like Cypress Grove’s Humboldt Fog and the wonderfully stinky Red Hawk from Cowgirl Creamery competed for Best Cheese in a Supporting Role. But this year, we plan to honor the movies with their best-loved partner, popcorn.
Of course, because it’s the Oscars, it couldn’t be just any microwaved popcorn. Last week when I found some dried popcorn being cut off the cob at the farmers’ market, I knew it was time to use my newly inspired love for spices to elevate popcorn to a starring role.
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Next, your choice of salt is critical to the perfect box of popcorn. It’s got to be soft enough to cling to the kernels, but crunchy enough to hold its own on the palate. I found that the moisture of grey sea salt fit the bill perfectly.
Finally, adding variety with ground spices, grated cheeses and even cocoa powder creates an interesting mix of options for movie-loving guests. Any blend of favorite flavors will do, but my winning combination was hot salted popcorn tossed with grated pecorino romano cheese, sprinkled with Aleppo pepper flakes and doused with another healthy drizzle of olive oil.
Old-Fashioned, New-Flavored Popcorn
½ cup popcorn kernels
2 tablespoons extra virgin olive oil
Extra virgin olive oil, to taste
Sea salt, to taste
Grated hard or semi-hard cheese
Aleppo or Marash chili pepper
Cocoa powder mixed with sugar
Freshly ground peppercorns
1. Heat 2 tablespoons of oil in a 3-quart, deep saucepan. As soon as the oil melts and spreads evenly, add enough kernels to fill one layer on the bottom. Cover and increase heat to high flame. As soon as the corn starts popping, shake rigorously over heat until popping is complete.
2. Immediately dress with olive oil and salt and toss to coat.
3. If you are adding grated cheese, do so immediately after removing from heat to ensure that cheese clings to popcorn.
4. Sprinkle with other seasonings to taste.
Top photo: Spiced popcorn. Credit: Caroline J. Beck