City Social Magazine

JAN-FEB 2016

City Social Magazine in Baton Rouge, Louisiana

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Page 30 of 59

31 Put coconut oil in a in a 3-quart pot with a cover. Add one kernel. Heat over medium high heat until the kernel pops. This should take about 4 minutes. After that kernel pops, the oil is ready. Pour the rest of the kernels into the pot covering the bottom. Sprinkle in the salt and any additional seasoning you may like over the kernels. Cover with the lid, but not completely. Leave a little space for ventilation. Continue to cook until most of the popcorn has popped, about two minutes more. Pour into a bowl and serve or mix with ingredients for flavored popcorn. Maple Bacon Popcorn • 4 slices bacon • 1/2 cup brown sugar • 1/2 stick salted butter • 3 tablespoons maple syrup • 1/2 teaspoon baking soda • 4 cups popped popcorn Heat oven to 375° Fahrenheit and line a baking pan with parchment paper. Cook the bacon until crispy. Crumble, then set aside. In a small saucepan over medium-high heat, melt brown sugar, salted butter and syrup until just boiling. Reduce heat to medium and boil for 5 minutes, stirring constantly. Remove from heat and add the baking soda. Pour the hot sauce over popcorn and stir gently to coat. Spread out in the prepared pan. Bake for 8 to 10 minutes. Cool and serve or package as favors. Sweet and Salty Peanut Popcorn • 2 tablespoons salted butter • 1/2 cup granulated sugar • 2 tablespoons water • 4 cups popped popcorn • 1/2 cup roasted peanuts In a saucepan, melt butter and sugar with water. Bring to a boil over medium-high heat. Reduce heat to medium and continue to boil 4 minutes more. Remove from heat. Place popcorn and peanuts in a large bowl. Pour the sugar mixture over the popcorn and peanuts and stir to coat evenly. Spread onto wax or parchment paper and let cool before serving or packaging as favors.

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