Friday, October 5, 2012

Chilli Popcorn

First let us establish some basic truths.The best popcorn is always homemade. And the best way to make popcorn is in a cast iron Dutch Oven.  And the best way to season it is to toss it with salt and a combination spices (and wonder why you ever ate stuff out of a microwave bag.)
 But ...
I always struggle with distributing the spices uniformly through that full bowl of popcorn
. Until...
I made some chilli infused oil and gifted it to a friend who came up with the simply brilliant idea of using it to pop corn. The result is the most delicious popcorn bursting with flavor in every kernel.

Eric's Chilli Popcorn

1/4 cup popcorn kernels
2 tablespoons of vegetable oil
2 tablespoons of chilli infused oil ( recipe below)
salt to taste
 To make the popcorn, I just followed Derek's directions. 
Heat the oil in the dutch oven. Add 2 kernels to the dutch oven. When they pop you know the oil is    hot enough. Add the popcorn kernels, cover the dutch oven and shake. The popping will be slow at first and then it will get really rapid. When the rate of popping slows down again, your popcorn is done.  Put the popcorn into a wooden bowl and toss with salt. 

A few things to note, if you are making this indoors, open all windows and turn the exhaust to high. It is really important to get the oil hot before adding the popcorn kernels. And take the duct oven off the heat when the pace of popping slows.

Try making the popcorn  with other infused oils ( Annato - Garlic infused oil is great!)
Chilli infused oil
10 thai chilli peppers( washed, cleaned and slit in half)
 Vegetable oil
Put the chilli peppers in a small heavy bottomed saucepan with a lid. Add enough oil to cover the peppers by a 1/4 inch. Close the lid.  Heat on the lowest setting on your stove. The idea is for the chillies to mellow , soften and almost fall apart. This took me a good 45 minutes to accomplish. Cool slightly. Use a stick blender to blend the chillies. Strain the oil through a mesh filter. Store in the fridge for up to 3 months.

1 comment:

  1. This sounds like a really great way to make popcorn - thanks for sharing your recipe!