I sat down to write this post on Saturday night only to find our modem had died and we had no internet in the house. I thought it would make an ideal ‘movie night’ style post for a Saturday night. That’s assuming the rest of you sit in most Saturday nights and argue over what to watch, or is that just us? Anyhoo, if you’re planning a movie night this weekend you might like this as a change to your usual popcorn.
A few weeks ago I stood in the kitchen with a longing on me for something, but what I did not know. You know those moods? You want something, but what, is anyone’s guess. Starring into the depths of the press the only thing talking to me from within was a bag of popcorn kernels. I decided some plain old popcorn would have to do. As I stood and watched the kernels pop (please tell me I’m not the only one who does this) a little thought crept in to my head. One of my favourite naughty snacks on a cold day is a bowl of hot Union Square Cafe nuts, the heat of the spices warming me through. So, I decided to try something similar with my popcorn.
A little on the spicy side, but I like my spice to carry a kick, I declared them (to myself) a success. The next day Mr LMUTB’s friend was calling for dinner so I made another batch for a second opinion. He polished off a bucket to himself, and then the stash I had made to enjoy with a movie later that evening when they were out. I have made them 3 or 4 times since to adjust spice levels and well because I kept forgetting to weigh how much butter I was using. I’m going to make it again on Saturday when we have friends over. And probably the weekend after just cos em, well because it’s really rather moreish. Enjoy!
Union Square Style Popcorn
110g popcorn kernels
30g unsalted butter, melted
2tbsp dark brown sugar
1tbsp coarse sea salt*
1tbsp dried rosemary
1/2tsp hot smoked paprika (make sure it’s ‘hot’ if you like a bit of a kick)
a generous grind of black pepper
* Feel free to reduce this amount down if you prefer, personally I love the saltiness offset against the sweet and spicy flavours.
Preheat the oven to 180C/350F/Gas Mark 4.
Pop the popcorn as per the pack instructions. (I have started to use this method and find it really good. It doesn’t require any oil, is super fast and much more controlled than on the hob if you have a tendency to burn popcorn like me. I pop the kernels in 2 batches as that’s what works best in the bowl I use, adjust times to suit your microwave.)
In a small bowl mix together the melted butter, sugar, rosemary, salt, paprika and pepper.
Pour the butter mixture over the popcorn and mix until it is evenly coated.
Lay the popcorn in an even layer on a baking sheet and bake in the preheated oven for 10 minutes, this is just to dry out the butter mix. Remove from the oven and enjoy.
If you want to make the popcorn in advance simply allow it to cool and then store in an airtight container/resealable bag until you are ready for it.