Curio Spice Popcorn
A couple of weeks ago, I was lucky enough to stand next to the Curio Spice rep as she did a demo for us at the store. She was talking about all of the wonderfully unique spice blends and sharing great ideas for using them. When she said ‘popcorn’ my ears perked up, and I had to try it immediately. My love for popcorn goes deep, but admittedly I’m not super adventurous when it comes to adding anything other than butter and salt. Wow, am I glad that I explored my boundaries! The smoky olive oil is a perfect complement to the umami flavor of the Da Lat blend. The already beloved Lidrivio olive oil along with the Kozani blend is a Greek delight. And the Aegean is my classic butter-salt combo, with just a touch citrus and thyme. I also have to highly recommend making fresh popcorn, as in not the microwave bags. The difference is night and day. It doesn’t take much longer, and it’s way more fun to shake the pot anxiously awaiting the perfectly puffed, hot kernels.
1 tablespoon canola oil
½ cup popcorn kernels
1 tablespoon Castillo de Canena Smoked Olive Oil*
1 teaspoon Curio Da Lat Spice*
½ teaspoon kosher salt
1 tablespoon Lidrivio Olive Oil*
1 teaspoon Curio Kozani Spice
½ teaspoon kosher salt
2 tablespoons butter, melted*
1 teaspoon Curio Aegean Salt*
*Items with an asterisk can be found at The Cheese Shop of Salem!
In a large stock pot, heat 1 tablespoon canola oil over medium heat. Pour in the popcorn and cover with a slightly tilted lid. This allows some steam to escape, but not the hot, popping kernels. If you completely trap the steam, this will make the popped corn a little chewy.
Continue to cook the popcorn, shaking the pan about every 15 seconds so that the kernels will get hot in the oil, but not burn. Do this until you don’t hear anymore popping kernels, about 2 minutes.
Immediately empty popped corn into three separate bowls, about 5 cups per bowl.
In the first bowl, drizzle popcorn with smoked olive oil, sprinkle Da Lat spice and salt; toss coat popcorn.
In second bowl, drizzle popcorn with olive oil, sprinkle with Kozani spice and salt; toss to coat popcorn.
In third bowl, drizzle popcorn with melted butter, sprinkle with Aegean salt; toss to coat popcorn.