Chai Spiced Popcorn
The Girl in the Apron- Lizzy McAvoy
Note from The Girl in the Apron:
Popcorn may perhaps be the one of the oldest snacks foods known to man and beloved by so many. Dating back to 300 AD this cherished snack has transcended time. But why do we love popcorn SO much? Is it the guilt free handfuls we can snag on a walk by graze? The many flavor options from savory to sweet? Or that ever so distinct airy crunch that we’re addicted too? Whatever the choice may be, we LOVE popcorn. My own love of popcorn goes back to my earliest childhood memories. When my sister and I would have sleepovers at my grandparents house we had a long standing tradition of movie nights. Grandma would take out her tried and true popcorn pan passed down to her from her grandmother. She’d pull up a chair for my sister and I to their old gas burning stove and fill up the pan with delicious olive oil and corn kernels. My sister and I would move the pan back and forth on the metal burner; entranced in the magic of those cloud like jumping kernels. Grandma would remove the pan and tip the finished hot popcorn into a large grocery paper bag (A Big Bear bag, shoutout to my Ohio peeps), she’d sprinkle in a little salt, close the top and then hand the bag off to my sister and I. We’d shake the popcorn up in the bag, coating it in that salty goodness.
This Girl in the Apron’s Chai Spiced Popcorn is a twist on one of my favorite childhood memories (made in my Great Grandmother’s popcorn pan); combining some of my favorite spices in the spice rack. I hope you enjoy!
5 Tablespoons Olive Oil, divided
½ cup corn kernels (I used yellow corn for this recipe)
¼ teaspoon salt
½ teaspoon cardamom
¼ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon cinnamon
¼ teaspoon black pepper
2 teaspoons sugar
Here's How You Do It:
Combine spices in a small bowl and place 2 Tbsp olive oil in a separate bowl.
Have a large bowl or large paper bag for mixing at the ready.
In a large pan with a lid, heat olive oil at medium-low heat until glossy and thinner in texture. Add kernels and cover with lid. Kernels will begin to pop and increase in pace. Popcorn is done when the popping sound stops. Remove from heat immediately to prevent burning. Put hot popcorn in bowl or paper bag. Pour olive oil over the top of popcorn evenly and stir/shake to coat. Sprinkle spice mixture over the top of popcorn and stir/shake to coat.