Ruins plain popcorn forever. Paprika, jalapeño heat and cracked pepper, all of it clinging to hot butter. You will not stop at one bowl.
10 minutes. Serves 4.
Ingredients
- ½ cup popcorn kernels
- 3 tbsp butter
- 1 dessertspoon Plateit Voodoo Salt
- 1 tbsp neutral oil
Method
- Pop the corn in the oil in a lidded pot.
- Melt the butter.
- Toss the popcorn through the butter.
- Shower with Voodoo Salt and toss again.
Tip: Butter first, salt second. The paprika needs the fat to carry it.
The two things people get wrong
Use a heavy pot with a tight lid, and take it off the heat the moment the popping slows to a few seconds between kernels. Popcorn burns in the ten seconds after it sounds finished, and burnt popcorn cannot be rescued by anything in a jar.
Season while it is still hot enough to steam. Cold popcorn sheds seasoning straight to the bottom of the bowl, which is why the last handful always tastes of nothing.
Adjusting it
A second dessertspoon is fine if you want more. The jalapeño in the salt builds rather than spikes, so it takes a while to tell whether you have gone too far. Start low.
Vegetarian as written. Swap the butter for olive oil and it is vegan.
