Thursday, January 24, 2013

Orange-Scented Honey Butter Popcorn

You know one of the best benefits of working from home? You can wear your pajama pants all day if you choose. I don't often go this route because I'm trying to maintain some semblance of humanity. But y'know there are days where even leggings are too much.

And then there are days when plain buttered popcorn is simply not enough. You know I love to play around with my popcorn-- cinnamon toasta trifecta of tropical flavors, and an herby mix have all made appearances. 

I grew up eating honey butter with my hushpuppies but never thought to put it on my popcorn. And let us not forget that in the midst of a dreary winter there is vibrancy to be found in citrus. It's the perfect lunch snack.

You'll need: butter, honey, an orange, popcorn kernels, salt, and vegetable oil (not pictured).

Toss the kernels with oil and a touch of salt in a medium saucepan. You need it to be big enough to accomodate the popped corn. 

When the first kernels begin popping, slap the lid over the pot and start moving it over the burner. Keep it moving until the sound slows to a few seconds between pops.

Okay real talk. I should've just melted the butter into the honey. It would've been easier.

Because they're kind of hard to stir together. You might lose butter and that's just not cool.

Toss the popcorn with the honey butter in a large bowl. Trust me on this. I've tried too-small bowls before and it just ends in frustration and poorly coated corn.

Grate a little orange peel in there with a zester and toss to coat evenly. Honestly, just a teaspoon will do.  Oh and add a little more salt.

The bright, fragrant scent of orange and floral honey are grounded by rich, salty butter. Don't let the small serving bowl fool you-- I ate the whole thing.

Orange-Scented Honey Butter Popcorn (makes about 5 cups)

2 tsp vegetable oil
1/4 c popcorn kernels
Salt to taste
2 tbs salted butter
2 tbs honey
1 tsp orange zest
  • In a medium saucepan with a lid, toss the oil, kernels, and a pinch of salt together. Heat the pan over medium-high heat. When the first couple of kernels pop, cover the pan with the lid and slide the pan back and forth over the burner
  • When popping slows to a 3-4 seconds between sounds, take the popcorn off the heat. Pour it into a large bowl.
  • Melt the butter into the honey and pour over the popped corn. Toss with a little more salt and the orange zest. Serve right away.

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