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Fancy Popcorn

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strephking Sep 26, 2007 07:54 PM

I am having book club at my house tomorrow night and the book we read (Water for Elephants) is all about life in the circus. I have come up with some great "high end" circus foods; but i can't decide on the popcorn. I know Giada does a Parm and Pec Popcorn, and I have had Rosemary and Pine Nut Popcorn; however, i want to do something else! Please send me your ideas for the perfect popcorn spice. Please keep in mind that it is going to sit out all night; so i need it to stand up really well.

if you have any other fun carnival / circus treats that would also work; i'm all ears.

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  1. Carrie 218 RE: strephking Sep 26, 2007 08:11 PM

    Any access to duck fat? There is nothing like duck fat-fried popcorn...

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      MikeLM RE: strephking Sep 26, 2007 08:20 PM

      Any kind of popcorn you let sit out all night won't do well. Unless you coat it with shellac.

      I've always liked garlic butter on my popcorn, with a little Worcestershire and Tabasco in the sauce. An alternative is dissolving some crumbled blue cheese in the butter. To get nice corn, though, you're going to have to prepare it just a few minutes before serving.

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        paprkutr RE: strephking Sep 26, 2007 08:25 PM

        How about some carmel corn with nuts in it. Definitely circus, can be made now, and will last for a week or so. Peanuts in the shell, little messy.

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          strephking RE: strephking Sep 26, 2007 08:43 PM

          MikeLM thank you for your thoughts; i know popcorns will heavy oils and cheeses won't stand up; which is why i specified it in my request that it is something that can sit for a while.

          I know there are a lot of spice combos i am not thinking of.

          1. chocabot RE: strephking Sep 27, 2007 06:37 AM

            soy sauce and 5 spice powder

            chili and lime

            garam masala and lime

            zataar

            sumac and crunchy salt (like a twist on salt and vinegar)

            3 Replies
            1. re: chocabot
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              reannd RE: chocabot Sep 27, 2007 07:12 AM

              Or go to the japanese aisle in an asian grocery.. they have tons of little seasoning shakers that add killer spices & tastes to popcorn. I have a little orange topped bottle I've seen at oh so many japanese restuarants as the 'pepper' condiment - with orange rind, black sesame, and chilis.. Tasty + it's got texture so it looks neat.

              1. re: chocabot
                Chowpatty RE: chocabot Oct 1, 2007 09:09 PM

                I think you are my kind of popcorn eater, Chocabot! Now I know what to do with all that sumac sitting in my cupboard.
                My current favorite is soy sauce mixed into the melted butter with Japanese seaweed/sesame seed sprinkle.

                1. re: Chowpatty
                  The Chowhound Team RE: Chowpatty Oct 2, 2007 05:33 AM

                  A query about where to find sumac in Minnesota has been split to the Midwest board: http://www.chowhound.com/topics/446800

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                rcinsf RE: strephking Sep 27, 2007 03:57 PM

                can't remember which famous chef makes this...maybe joel robuchon or jean georges?...but basically it's popcorn, probably popped in butter?...and then salted with black truffle salt. simple but obviously very gourmet. you just need to find a gourmet shop that carries black truffle salt - it's got very fine grains, like popcorn salt.

                1 Reply
                1. re: rcinsf
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                  sandpiper RE: rcinsf Oct 1, 2007 09:21 PM

                  Popcorn sprinkled with truffle salt is my favorite way to make it now, either popped in duck fat or grapeseed oil or even Canola. With the truffle salt, I've never used butter.

                2. chef chicklet RE: strephking Sep 27, 2007 04:05 PM

                  A take on Kettle Corn. maybe a little corn syrup lots of butter and salt. Or however they do it. But a sweet one would be nice.

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                    seconds RE: strephking Sep 27, 2007 04:42 PM

                    This is not "fancy" popcorn, but it is "really really good" popcorn:

                    Caramel Popcorn
                    http://allrecipes.com/Recipe/Caramel-...

                    I've made it for many get togethers and everyone loves it. It keeps well and reminds me of the caramel popcorn you can get in downtown Chicago.

                    1. PamelaD RE: strephking Sep 28, 2007 09:28 AM

                      How about a popcorn 'bar'? You can make a giant bowl of buttered popcorn then have a selection of spices and salts in little dishes with spoons for you guests to spinkle on their own bowl of popcorn.

                      I like lavendar salt on mine.

                      P

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                        strephking RE: strephking Oct 1, 2007 06:18 PM

                        Pamela - that is an awesome idea. i ended up just using fresh parm and black pepper, however, we throw a Superbowl party every year, and that will be perfect.

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                          odkaty RE: strephking Oct 1, 2007 10:05 PM

                          salt, red pepper, black pepper

                          salt, cinnamon, sugar

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                            HungryLetsEat RE: strephking Oct 2, 2007 05:18 AM

                            Add some truffle oil to your popcorn. Yum!! How about small bags of candied nuts and Saltwater taffy? Seems appropos of the time the book was set in.

                            (I just finished that book for my book club too. Really enjoyed it! I'm trying to remember any food references they made while discussing the midway but cannot.)

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