Popcorn Three Ways
Popcorn
1/4 cup popcorn kernels (we used Bob’s Red Mill Yellow Popcorn)
3 tablespoons oil (1 tablespoon for popping, 2 tablespoons for tossing)
Truffle Toppings
Olive oil
1 teaspoon truffle salt (Chef Krysta recommends Sabatino Tartufi) or salt to personal preference
Tomato Toppings
Oil from a jar of sun-dried tomatoes
1 tablespoon dried basil
1 teaspoon salt or salt to personal preference
Strawberry Toppings
Coconut oil
1 tablespoon dried tarragon
1 teaspoon sugar or sugar to personal preference
3 tablespoons freeze-dried strawberry powder (Add freeze-dried strawberries to a food processor and blend until powdery.)
PAIRED WITH: Lange Estate's Three Hills Cuvée Chardonnay
Instructions
Heat pan on medium-high heat.
Add 1 tablespoon oil and 1/4 cup kernels. Cover and wait until kernels are fully popped, shaking the pan occasionally.
Once fully popped, place popcorn in a large bowl and toss with your choice of toppings/additional oil.
Add salt to taste and enjoy!
Get adventurous by making all three flavors separately, then try them each to see which pairing is your favorite. All three flavors are captivating on their own and when eaten together (especially the Tomato Toppings + Truffle Toppings).
