Page 96 - Food Network (January 2020)

ACTIVE: 20 min I I

1 pound thickly sliced pancetta (¼ inch), diced 2
¾ cup popcorn kernels ⅓
Kosher salt 2 tablespoons unsalted butter, plus more if needed
1 tablespoon packed light brown sugar ½ cup toffee chips
2 tablespoons unsalted butter, melted ½ cup honey-roasted peanuts
1 cup shredded parmesan cheese 1 cup semisweet chocolate chips

1. Place the pancetta in a cold, large, heavy-bottomed soup pot. 1. Combine the vegetable oil and 1 popcorn kernel in a heavy pot
Bring to medium heat and slowly cook the pancetta, stirring over high heat; cover. When it pops, add the rest of the kernels.
occasionally and making sure it does not burn, until very crispy. Partially cover and cook, shaking the pot, until you no longer
Remove the pancetta with a slotted spoon and set aside to drain hear the popping sounds. Remove from the heat and spread the
on paper towels, reserving the fat in the pot. popcorn on a baking sheet.
2. Add 3 test kernels to the pot and cover. Once they pop, add 2. In the same pot, melt the butter over medium heat. Add the
the rest of the kernels and partially cover to let out steam.
Once the kernels start popping aggressively, shake the pot to
keep things moving. Once the popping frequency slows down,

3.

to mix.

Popcorn

ACTIVE: 15 min I

3
½
3
1
Kosher salt
¾
¾
¾ teaspoon cayenne pepper 4 tablespoons unsalted butter, melted

1. Melt 3 tablespoons coconut oil in a large pot over high heat. 1. Combine the shallots, chives, garlic, sugar, onion powder and
Add the popcorn kernels, partially cover and cook, shaking the pot 1 teaspoon salt in a mixing bowl.
occasionally, until the popping slows down. Transfer the popcorn 2. Place the popped popcorn in a large mixing bowl. Drizzle the
to a large bowl. Wipe out the pot. melted butter over the popcorn. Sprinkle with the spice mix.
2. Stir the confectioners’ sugar, paprika, 1 teaspoon salt, the Toss vigorously to coat.
garlic powder, cumin and cayenne together in a small bowl.
3. Melt the remaining ¼ cup coconut oil in the same pot over
medium heat. Add the popcorn and half of the sugar mixture,
cover the pot and shake to coat. Add the remaining sugar mixture
and continue to shake until well coated.

82 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020