Popcorn has a day!

Popcorn has a day!

Today in my inbox I received a proclamation from the lovely folks at National Day Calendar. It’s National Popcorn Day. Popcorn has its very own day. And rightly so.

Hand to heart, popcorn is the one food I simply could not give up. I can resist (who am I kidding?). I even defriended it for a while, but I will always come crawling back to it. My favorite is movie theater popcorn, followed by the microwave stuff. Pop a bag of that salty, fluffy goodness and I’m eating the entire thing. Those 100 calorie snack bags are for underachievers.

I’m not a purist, although I do prefer my popcorn with just salt (definitely not a fan of anything sweet). In college, I had an air popper and my roommates and I would add brewers yeast or parmesan cheese to the snack. But recently, I’ve discovered several new flavors – Cilantro Lime, Garlic and Herb to name two.

Today I want to share a recipe I discovered from Shutterbean on Pinterest for Sour Cream and Onion Popcorn.

Photo courtesy of Shutterbean.com

SOUR CREAM & ONION POPCORN

makes enough for 2-4

recipe slightly adapted from Seriously Delish

  • 1/3 cup popcorn kernels
  • 2 tablespoons coconut oil
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons freshly grated Parmesan cheese
  • 3 tablespoons powdered buttermilk*
  • 1 1/2 tablespoons onion powder
  • 1  teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper

Place a 3 quart saucepan (or Whirley Pop) over medium-high heat. Add coconut oil and popcorn kernels to the pan. Close the lid and  move pot back and forth (or whirl around!) on the stove and pop the popcorn until you start to hear the popping slow down. Remove from the stove. Put popcorn in a large bowl and set aside. (I cheat and use lite microwave popcorn.)

Drizzle the popcorn with olive oil and toss it well to coat. In small bowl, whisk together dill, cheese, buttermilk, onion powder, garlic powder, salt and pepper. Pour it over the popcorn and toss the popcorn evenly to coat it in the mixture. Taste the popcorn and season it additionally if needed.

* If you cannot find powdered buttermilk for this recipe, powdered milk can be used in a pinch. You might need to adjust to the salt level as the powdered milk is slightly sweeter and less tangy than the buttermilk.

Enjoy!

Comments

  1. I must try this! I usually hate store-bought flavored popcorn because it tastes too artificial, but this sounds yummy! 🙂

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