Knowing we were going to one of the most tempting places when it comes to snacks: the movie theater, and to watch a movie all about candy for 90 minutes, I decided to make a snack that would satisfy me and curb temptation. Movie theater popcorn is always my downfall, with its buttery, salty aroma, giant portions, and free refills.
So, I decided to make some savory popcorn that would fulfill my craving before we got there. With Wonka Bars on the mind, and the movie sound track in my head, I thought it would be fun to have a Wonka themed popcorn. And behold, Oompa Loompa popcorn was born.
Using coconut oil to pop kernels on the stove top, I made a batch of plain, fresh popcorn. While warm, I coated the popcorn with a mixture of paprika, turmeric, and cayenne (for that orange Oompa Loompa-ness), plus garlic salt, dried oregano, olive oil, sunflower oil, and red wine vinegar. For some bright green, I added fresh chopped rosemary.
The final product was smoky, spicy, and savory. We had plenty for two people, and enough for four generous people to share. The extra kick from the cayenne, and bite from the vinegar, made this a very satisfying snack, and I wasn’t tempted by the buttery smell at the concession lines once we got to the theaters.
However, if anyone finds a Scrumdiddlyumptious Bar, it’s mine.
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Mason jar (optional)
Large, heavy bottom pot with lid
Wooden spoon or rubber spatula
½ c popcorn kernels
2 T coconut oil
½ tsp paprika
½ tsp dried oregano
¼ tsp turmeric
pinch cayenne (to taste)
½ tsp garlic salt
1 T olive oil
1 T sunflower oil
1 T red wine vinegar
2 T chopped fresh rosemary
Mix & all dressing ingredients
*a mason jar works well to ensure all ingredients are evenly mixes
Assembling the dressing before popping the popcorn prevents burning the popcorn
Heat coconut oil in a large, heavy bottom pot or Dutch oven on medium heat
Add 2-3 kernels to the pot, and wait for them to pop
*when they pop, you know the oil is hot enough
This will take 2-3 minutes
Carefully remove the 2-3 popped kernels (tongs work well)
Add the remaining ½ c of kernels to the pot
Use a wooden spoon or rubber spatula to coat the kernels evenly with oil
Spread the kernels evenly on the bottom of the pan in one even layer
Cover the pan, leaving a small air vent (loosely cover)
The kernels will begin to pop rapidly
You will also begin to hear hissing sounds – it’s just steam falling from the lid
Allow the kernels to continue popping, until the pace slows down
Should take 4-5 minutes
Once you hear the popping sounds slow down, turn off the heat, and move the pot to another burner (remove from heat), keeping the lid on
Allow the popping to stop completely before removing the lid
Once the popping has stopped, remove the lid and pour the popcorn into a large bowl
*At this point, you have plain popcorn that you can eat as is, or flavor any way you wish
Drizzle the prepared dressing over the popcorn, and stir with the wooden spoon/rubber spatula
*drizzle in batches, so you can coat the popcorn evenly
Also note that the cayenne and vinegar will be pungent with the heat of the popcorn
Once the popcorn is fully coated, sprinkle on the chopped rosemary, and toss
If you also want to enjoy some satisfying, healthy snacks, come see us at the ACSDA Fall Bake Sale! We'll be offering tasty treats that curb all your sweet and salty cravings. Oct 26-27th.
Blog entry & recipe by Christine Caruso