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Red Carpet-Worthy Popcorn

Posted by Lucy Baker, February 23, 2008 at 6:00 PM

©iStockphoto.com/hidesy

What would an Oscars party be without a big bowl of popcorn? For Hollywood's most glamorous night, though, not just any popcorn will do. Instead of run-of-the-mill microwave varieties, why not make some the old-fashioned way—in a pot on the stove? Here are three of my favorite fancy popcorn recipes: Giada de Laurentiis's Rosemary Popcorn, Sally Schnieder's White Truffle Popcorn, and a seriously indulgent Bacon-Cheese Popcorn.

Popcorn with Rosemary-Infused Oil

- makes 8 cups -

Ingredients

1/2 cup popcorn kernels
4 tablespoons Rosemary-Infused Oil (recipe follows)
Salt

Procedure

In a large pot, combine the popcorn kernels and the rosemary oil. Cook over medium-high heat until the kernels have popped, shaking the pot periodically. Transfer the popcorn to a large bowl. Toss with remaining tablespoon of oil and sprinkle with salt.

Rosemary-Infused Oil

Ingredients

1/2 cup olive oil
3 fresh rosemary sprigs (each 5 inches long)

Procedure

Heat the oil and the rosemary in a small saucepan over low heat until the oil reaches 180°F, or for about 5 minutes. Remove from heat and cool. Transfer oil and rosemary sprigs to a jar and refrigerate for up to 1 month.

White Truffle Popcorn

- makes 12 cups -

Ingredients

1/2 cup popcorn kernels
2 tablespoons canola oil
4 tablespoons unsalted butter, melted
2 1/2 to 3 teaspoons white truffle oil
Salt

Procedure

1. Heat the oil in a large pot over medium heat. Add a few kernels and cover. When they pop, add the rest of the kernels and cover. Shake the pot over the heat and cook until the popping stops, about 3 or 4 minutes. Pour the popcorn into a large bowl.

2. In a small bowl, combine the butter and the truffle oil. Drizzle over the popcorn and season with salt.

Bacon-Cheddar Popcorn

- makes 8 cups -

Ingredients

6 slices bacon
1/2 cup popcorn kernels
1/2 cup cheddar cheese, shredded
Salt

Procedure

In a large skillet, cook the bacon until crisp. Transfer the bacon to a plate, reserving 1/4 cup of the grease. Carefully pour the bacon grease into a large pot and heat over medium high heat until one or two tester kernels pop. Add the rest of the kernels and cook, shaking the pot, until the popping stops, about 4 minutes. Transfer the popcorn to a large bowl. Crumble the bacon slices and sprinkle them over the popcorn, along with the cheese. Season with salt and serve.

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Tags: popcorn, snacks