Who doesn’t love popcorn? Everyone in my family does. And what’s really popular is the gourmet popcorn. You know, the funky flavours with exotic names. But those can get pretty pricey, come in small batches, can be full of preservatives and who knows what else. What if I told you, you could make your own gourmet popcorn at home, with healthy Malaysian Sustainable Palm Oil in the comfort of your own kitchen and that it’s really easy too? Well, you can and I’m going to share how with you.
Tonight, we are making Truffle and Herb Spiked Chessy Popcorn. The recipe claims it serves 4 but I feel it’s really one nice small-medium bowl perfect for watching a movie with for 1. But then, I don’t like to share my popcorn.
Here’s everything you’ll need –
2 TBSP Malaysian Palm Oil
1/4 c Popcorn Kernels
4 TBSP Whole Butter (I prefer unsalted)
2 TBSP Parmesan Cheese, finely grated
1 TSP Fresh Thyme, finely chopped
1 TSP Fresh Rosemary, finely chopped
It took me roughly 10 minutes to make our first batch from start to finish. First, take the Malaysian Palm Oil and heat in a 6 quart or larger pot over medium to high heat. Add 3 kernels of popcorn to the pan, when they pop you know the oil is ready. Take out the popped kernels and the remaining popcorn kernels, place the lid on the pot, remove from heat, give it a good shake and set aside for 30 seconds to 3 minutes.
You’ll notice a difference right away with the Malaysian Palm Oil, it’s very orangish reddish. Don’t be afraid, it’s supposed to look that way. Malaysian Sustainable Palm Oil is a healthy replacement for partially hydrogenated oil because it is trans fat-free and rich with nutrients. And guess what? It’s already in lots of the food we consume. Palm oil is non-GMO and ideal for high-temperature cooking. I really liked how it worked with popping the kernels, I can’t wait to try out making some fried chicken using the Palm Oil.
The Malaysian Palm Oil is sustainable which means it’s easy to reproduce year after year. You are using the fruit of the oil palm tree to produce the oil. The trees need to be close to the equator to survive, so Malaysia is the perfect place to grow them! Not only are these trees perfect for producing oil year after year for human consumption but they also provide a stable environment for wildlife. A one-acre palm oil plantation produces 11 times more oil than a one-acre soybean field. That’s impressive!
Now back to our popcorn! After you’ve let the kernels sit in the warm Palm Oil for a little, it’s time to place the pot back on medium-high heat with the cover slightly skewed. Within a few seconds to a minute you should hear the kernels start popping. Don’t be afraid to shake it a little bit while it’s cooking. Once the popping starts to die down, do a good shake and remove from the heat. Please, be careful when removing the lid, there may still be a few kernels popping and you don’t want to get hit with a hot kernel.
Pour your popcorn into a bowl and set aside.
In the same pot that you used to pop the kernels, add the butter and let it melt. Stir in the chopped herbs and let it mingle for a few moments. I did use a little heat to get this going because I was impatient but you don’t have to. The pan is hot enough to melt the butter. Once your butter is melted and infused with the herbs, pour it over your bowl of popcorn. Be sure to stir it around so the butter and herbs get all over. Then use your truffle salt to salt to taste. Lastly, sprinkle with parmesan cheese and serve!
We loved this popcorn! This is just one type of gourmet popcorn you can make using the Malaysian Palm Oil. Have fun experimenting with different herbs, salts and toppings to create gourmet recipes of your own!