If you’re a fan of homemade stovetop popcorn, then take my advice and move past the usual salt and butter combo. It’s time to go gourmet and this is a great place to start. Coarse-ground grape mustard is the surprise ingredient that adds mild sweetness and tiny bursts of aromatics to your movie-night snack. Your choice of herbs will either lift the flavor to fresh heights, or take it to a more savory direction. Either way you’ll end with an empty bowl.
~*~ HERBED POPCORN WITH MUSTARD ~*~
SERVES: 2 (about 8 cups) ⎪ DIFFICULTY: EASY | FUNK: CASUAL
Mise en Place
3 tablespoons coconut or canola oil
1/3 cup popcorn kernels
2 tablespoons butter
1 lemon, zested
2 tablespoons fresh herbs of choice, minced
1 tablespoon grape mustard
salt, to taste
Playlist—Zapp & Roger
1. POP THE KERNELS
Heat oil in a pot over medium-high heat. Place 3 kernels in the oil. When they all pop, add the rest of the kernels. Cover the pop, remove from the heat, and count to 30—this allows the kernels to reach popping temperature so without burning directly over the heat. Return pot to the heat and let those kernels start popping. When they start to pop rapidly, shake the pan by moving it back and forth over the burner.
*TIP* Keep the lid slightly ajar for the steam to release. The popcorn will come out drier and crisp.
2. BUTTER THE POPCORN
When the popping slows, remove from the heat and pour the popcorn into a large bowl. Add butter, grape mustard, and lemon zest into the now empty pot. Stir until combined. Drizzle the butter-mustard over the popcorn, then toss until evenly coated. Sprinkle with salt and fresh herbs.
~*~ HONEY-MUSTARD VARIATION ~*~
Replace grape mustard with regular whole grain mustard, plus 1 tablespoons maple syrup or honey.
~*~ VEGAN VARIATION ~*~
Replace butter with more coconut oil, ghee, or olive oil.
How would you use Grape Mustard? Let me know what you’ve cooked and leave a comment below.
One thought on “Herbed Popcorn with Violet Mustard”