For the past two years I have grown a popcorn patch of a variety called Robust Popcorn. In Autumn, I watched in wonder as a few kernels of popcorn I’d planted in May magically turned into a kelly green corn patch that glistened in the sunset. As the leaves turned golden brown and the ears developed violet tassels, I started to dream of snowy winter nights, comforted by a bowl of homegrown popcorn. In early October, we harvested more than 3500 ears. That’s when I figured it’s about time to come up with a blend of spices that could turn a simple bowl of fluffy popcorn into an irresistible smoky, salty, sweet sensation.
Makes 4 servings (9 cups of popped popcorn)
1 tbsp Organic coconut oil
1/2 c Foxhollow Farm popcorn (or 2 ears Foxhollow Farm popcorn, kernels removed)
1/4 tsp lime zest (optional)
Pinch of Foxhollow Farm cayenne (optional)
1 tsp. Bourbon Barrel Foods smoked paprika
1 tsp. fair trade cinnamon
1/2 tsp. nutmeg (preferably freshly ground)
2 tsp. sea salt
In a small bowl or Mason jar, combine spice mix and set aside.
Grab a heavy bottom pot with a lid and heat coconut oil over medium high heat. Once hot, place 1/2 cup of corn kernels in the pot. Cover the pot with a lid and shake, shake, shake. Once the pops subside, pour the popcorn into a large bowl with room mix in the spices. While still warm, sprinkle spice mixture and gently toss to coat. To heat things up, add the optional zest of a lime and cayenne. Enjoy with friends or keep the bowl to yourself!
I’ll be at the Louisville Home, Garden and Remodeling show this Saturday, February 28th with Foodie Girl. We’ll be at the Trend Appliance Co. Cooking stage at 11am demonstrating how to make this delicious popcorn and handing out samples. I hope to see you there!