popcorn two-ways

I decided to have the longest movie marathon at home yesterday. Watching some of my favorites like Tootsie, Tangled, The Graduate and Elf. I spent more than 4 hours watching them! And of course you can't watch a movie without a bucket popcorn! These are a great way to have your popcorn, both savory and sweet.

The spiced butter popcorn has a delicious, somewhat Indian-like flavor, of course from the coriander and cumin seeds. The cayenne pepper adds a nice subtle spiciness. All of the flavor just comes together perfectly.

And you probably know by now that one of my favorite ingredients of all time is (real) maple syrup. I couldn't help myself but pair the amazing flavor of maple with the deliciousness that is brown butter. The nuttiness from the brown butter and the sweet maple flavor just works amazingly well together! Definitely my favorite!

This will taste way better than your store-bought microwave popped corn with artificial butter flavoring, I promise you. And how could you not love freshly popped corn? You can get as creative as you want with the flavors! I can't wait to experiment with chocolate, herbs, bacon and many more.

Before you make these popcorns, I should tell you that this makes a lot of popcorn. A lot. Although, they are best served hot, you could still keep them in an airtight container for up to a week or two.

Popcorn Two-Ways

Spiced Butter Popcorn:
1/2 cup popcorn kernels
2 tablespoons neutral oil, such as canola or grapeseed
1/2 stick unsalted butter
1 1/2 teaspoon smoked paprika
1/4 teaspoon or 1/2 teaspoon cayenne pepper, you decide
1 tablespoon coriander seeds
1 tablespoon cumin seeds
kosher salt and freshly ground black pepper

Brown Butter and Maple Popcorn:
1/2 cup popcorn kernels
2 tablespoons neutral oil, such as canola or grapeseed
1/2 stick unsalted butter
2/3 cup maple syrup
pinch of sea salt

Directions:
Heat a large pot over medium heat, add 2 tablespoons of oil and 3 popcorn kernels, close with a lid. Once all 3 kernels have popped, add the remaining kernels and cover with lid. Give it a shake from time to time, and allow to pop. Take it off the heat after popping sound have stopped for a complete 2 to 3 minutes. Transfer to a large bowl.

For the spiced butter, in a small saucepan melt the butter and set it aside. In another saucepan over medium-high heat, toast the coriander and cumin seeds until fragrant for about 5 minutes, stirring constantly. Take it off the heat, grind the seeds using a spice grinder, a pestle & mortar or by using a rolling pin until finely ground. Add the smoked paprika, cayenne pepper, freshly ground cumin and coriander into the melted butter and stir to incorporate. Season with salt and pepper. Drizzle over freshly popped corn and toss until evenly combined. Serve immediately, if possible.

For the brown butter and maple, melt the butter over medium heat. Swirl pan occasionally to be sure the butter doesn't burn. It will start to foam then you will see a slight change in color. You'll know when it's ready, it gives out an amazing nutty scent. Once you see it start browning, reduce the heat to low and pour in the maple syrup. Continue stirring until the syrup slightly thickens. You don't want it to be very thick. Once it is the right consistency, take it off the heat. Season with sea salt. Drizzle over freshly popped corn and toss until evenly combined. Serve immediately, if possible.