Food Network Magazine - (02)February 2020

ACTIVE: 20 min I

1 pound thickly sliced pancetta (¼ inch), diced

¾ cup popcorn kernels

Kosher salt

1 tablespoon packed light brown sugar

2 tablespoons unsalted butter, melted

1 cup shredded parmesan cheese

1. Place the pancetta in a cold, large, heavy-bottomed soup pot.
   Bring to medium heat and slowly cook the pancetta, stirring
   occasionally and making sure it does not burn, until very crispy.
   Remove the pancetta with a slotted spoon and set aside to drain
   on paper towels, reserving the fat in the pot.
   2.Add 3 test kernels to the pot and cover. Once they pop, add
   the rest of the kernels and partially cover to let out steam.
   Once the kernels start popping aggressively, shake the pot to
   keep things moving. Once the popping frequency slows down,

3.

to mix.

Popcorn

ACTIVE: 15 min I

3

½

3

1

Kosher salt

¾

¾

¾ teaspoon cayenne pepper

1. Melt 3 tablespoons coconut oil in a large pot over high heat.
   Add the popcorn kernels, partially cover and cook, shaking the pot
   occasionally, until the popping slows down. Transfer the popcorn
   to a large bowl. Wipe out the pot.


2. Stir the confectioners’ sugar, paprika, 1 teaspoon salt, the
   garlic powder, cumin and cayenne together in a small bowl.


3. Melt the remaining ¼ cup coconut oil in the same pot over
   medium heat. Add the popcorn and half of the sugar mixture,
   cover the pot and shake to coat. Add the remaining sugar mixture
   and continue to shake until well coated.

4 tablespoons unsalted butter, melted

1. Combine the shallots, chives, garlic, sugar, onion powder and
   1 teaspoon salt in a mixing bowl.
   2.Place the popped popcorn in a large mixing bowl. Drizzle the
   melted butter over the popcorn. Sprinkle with the spice mix.
   Toss vigorously to coat.

I

2

⅓

2 tablespoons unsalted butter, plus more if needed

½ cup toffee chips

½ cup honey-roasted peanuts

1 cup semisweet chocolate chips

1. Combine the vegetable oil and 1 popcorn kernel in a heavy pot
   over high heat; cover. When it pops, add the rest of the kernels.
   Partially cover and cook, shaking the pot, until you no longer
   hear the popping sounds. Remove from the heat and spread the
   popcorn on a baking sheet.
   2.In the same pot, melt the butter over medium heat. Add the

82 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2020

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JEFF MAURO'S

..

TOTAL: 20 min I SERVES: 4 t o 6

take the pot off the heat.

Blend 1 tablespoon salt and the brown sugar in a mini

food processor to create a popcorn dust. Add the melted butter

to the popcorn and stir, then add the pancetta, cheese and a

couple pinches of t he popcorn dust to taste. Shake vigorously

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VALERIE BERTINELLI'S " ~

Sweet arul S(lktj,.

TOTAL: 15 min I SERVES: 4 to 6

tablespoons plus% cup coconut oil

cup popcorn kernels

tablespoons confectioner s' sugar

tablespoon paprika

teaspoon garlic powder

t easpoon ground cumin

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SUNNY ANDERSON'S 'f.

C~-Pemwt

q>oJ4q>opamt

ACTIVE: 15 min TOTAL: 20 min I SERVES: 4

tablespoons vegetable oil

cup popcorn kernels

toffee chips and peanuts and stir until the toffee melts and evenly

coats the peanuts, about 2 minutes, adding more butter if needed.

Pour the mixture over the popcorn. Use a rubber spatula to toss

the popcorn and toffee sauce to evenly coat.

3. Put the chocolate chips in a small microwave-safe bowl
   and microwave in 30-second intervals, stirring, until melted.
   Dip a whisk in the melted chocolate and use it to drizzle over
   the popcorn. Let harden before serving.

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TRISHA YEARWOOD'S ~ ~ •

TWU:It <Onion

q>opamt

ACTIVE: 5 min I TOTAL: 10 min I SERVES: 4

1 tablespoon dried shallots

2 teaspoons dried chives

2 teaspoons dried minced garlic

1 to 2 teaspoons sugar

1 teaspoon onion powder

Kosher salt

1 2.8-ounce bag microwave popcorn, popped

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