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Any time the subject of popcorn comes up, I will tell anyone who will listen about this fantastic discovery of mine. If you don't like sweet popcorn, read on! I'm not talking about sweet popcorn. If you do like sweet popcorn, read on! This is seriously delicious.
About three winters ago, I had made mulled wine one night and later wanted popcorn. The pan I use for popcorn was also the one I had mulled the wine in, and I had a crazy idea that it might be interesting to not wash the pan out (it was still sitting on the stove with a thin coating of thick wine goo on its insides) before making the popcorn, letting the popcorn have a bit of the flavor of the wine and mulling spices. I did so and when it came time to season the popcorn, after adding melted butter and salt, my intuition told me to add cinnamon. So of course I did, and created the greatest popcorn known to humankind. (The mulled wine residue didn't actually flavor the popcorn very much...but the *cinnamon* was a discovery!)
The flavor of cinnamon is so warm, it makes this popcorn perfect for winter. But I've found it so addictive that I add cinnamon pretty much every time I make popcorn. I vary the amount though; sometimes I like just the tiniest bit, sometimes quite a lot. A year or two after the discovery of cinnamon popcorn, I discovered olive oil popcorn and improved upon my recipe.
One of the times I was travelling in Italy with my family, we were staying in a villa kind of in the middle of nowhere, Tuscany. My nieces were always in need of snacks, so we had bought some popcorn at the grocery store when we were in town. Nobody in my family had ever made popcorn on the stovetop, besides me. There was no oil in the villa but the olive oil from the grove right outside the door, so I made the popcorn with olive oil. There was no cinnamon, either, but it was delicious with olive oil and salt!
Of course when I next made popcorn at home, I tried olive oil with cinnamon and found a whole new level of popcorn-tastiness. I eventually found that it's even better to top the popcorn with a combination of olive oil and melted butter, along with the cinnamon and salt. I change the proportions of olive oil and butter to suit my tastes, just as I change how much cinnamon I add. But this basic combination is the most divine popcorn can possibly be.
About three winters ago, I had made mulled wine one night and later wanted popcorn. The pan I use for popcorn was also the one I had mulled the wine in, and I had a crazy idea that it might be interesting to not wash the pan out (it was still sitting on the stove with a thin coating of thick wine goo on its insides) before making the popcorn, letting the popcorn have a bit of the flavor of the wine and mulling spices. I did so and when it came time to season the popcorn, after adding melted butter and salt, my intuition told me to add cinnamon. So of course I did, and created the greatest popcorn known to humankind. (The mulled wine residue didn't actually flavor the popcorn very much...but the *cinnamon* was a discovery!)
The flavor of cinnamon is so warm, it makes this popcorn perfect for winter. But I've found it so addictive that I add cinnamon pretty much every time I make popcorn. I vary the amount though; sometimes I like just the tiniest bit, sometimes quite a lot. A year or two after the discovery of cinnamon popcorn, I discovered olive oil popcorn and improved upon my recipe.
One of the times I was travelling in Italy with my family, we were staying in a villa kind of in the middle of nowhere, Tuscany. My nieces were always in need of snacks, so we had bought some popcorn at the grocery store when we were in town. Nobody in my family had ever made popcorn on the stovetop, besides me. There was no oil in the villa but the olive oil from the grove right outside the door, so I made the popcorn with olive oil. There was no cinnamon, either, but it was delicious with olive oil and salt!
Of course when I next made popcorn at home, I tried olive oil with cinnamon and found a whole new level of popcorn-tastiness. I eventually found that it's even better to top the popcorn with a combination of olive oil and melted butter, along with the cinnamon and salt. I change the proportions of olive oil and butter to suit my tastes, just as I change how much cinnamon I add. But this basic combination is the most divine popcorn can possibly be.
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1/3 cup shortening, plus extra
