Popcorn Trio | KitchenAid
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KitchenAid Popcorn Trio Recipe

Chocolate and rosemary, chilli and lime, wasabi miso? Yes we’re talking about popcorn! Try your hand at these twists on a classic snack. Serves 4.

Ingredients

Chocolate Rosemary Olive Oil Popcorn
3 tbs olive oil
4 sprigs fresh rosemary
½ cup popping corn
1 tsp dark cocoa
1 tsp pure icing sugar
1 tsp sea salt flakes
freshly ground black pepper

Chili Lime Popcorn
2 tbs vegetable oil
1/2 cup dry popping corn
40g butter
2 tsp – 1 tbsp (or to taste) fresh hot fresh chilli sauce* 
½ tsp sea salt flakes
freshly ground black pepper
finely grated rind of 2 limes

Wasabi Miso Popcorn
2 tbs vegetable oil
½ cup popping corn
40g butter
1 tbs white miso paste
¼ tsp (or to taste) fresh wasabi paste

Method

Chocolate Rosemary Olive Oil Popcorn
Heat the olive oil over a medium heat in the KitchenAid Stainless Steel 7.6L Stockpot. Add the rosemary sprigs and gently saute for 10-20 seconds per side or until crisp and aromatic, do not allow to burn. Remove and set aside. When cool, crumble leaves from the stem.

Reheat the pot, add the popping corn and toss/shake well to coat in the rosemary oil. Cover, lower the heat to medium low and allow the popcorn to pop. After about 4-5 minutes the popping will cease. Remove the pot from the heat.

Combine the crumbled rosemary, cocoa, sugar, salt and pepper. Add to the warm popcorn and toss well. Serve immediately.

Chili Lime Popcorn

Heat  the olive oil over a medium heat in the KitchenAid Stainless Steel 7.6L Stockpot. Add the popping corn and toss to coat in the oil. Cover, lower the heat to medium low and allow the popcorn to pop. After about 4-5 minutes the popping will cease. Remove the pot from the heat and set aside keeping warm.

Place the butter, chilli, salt and pepper into the 1.5L Stainless Steel Saucepan. Cook gently stirring over a low heat until just fragrant.

Drizzle the fragrant chilli butter over the popcorn, scatter over the lime and toss well. Serve immediately.

Wasabi Miso Popcorn

Heat the olive oil over a medium heat  in the KitchenAid Stainless Steel 7.6L Stockpot. Add the popping corn and toss to coat in the oil. Cover, lower the heat to medium low and allow the popcorn to pop. After about 4-5 minutes the popping will cease. Remove the pot from the heat and set aside keeping warm.

Place the butter, and miso into the 1.5L Stainless Steel Saucepan. Cook gently stirring over a low heat until just fragrant. Stir in the wasabi.

Drizzle the fragrant miso butter over the popcorn and toss well. Best served warm.

Tips

  • Take care to not burn the rosemary or it becomes bitter.
  • Sriracha sauce is a popular chilli sauce available from select supermarkets or

    Asian food stores. Any other fresh chilli sauce may be used.

  • Miso paste and wasabi are available from the Asian section at the supermarket.

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