Wednesday, October 6, 2010
Popcorn with Browned Butter, Sage and Parmesan
Start by making popcorn the old-fashioned way, on the stove. Set the flame to medium-high, then place a good sized pot on the burner and pour in just enough oil to cover the bottom of the pan, then just enough popcorn to make a single layer, cover and let cook. Resist the urge to shake the pot too much, just a few gentle side-to-side shakes when the popcorn is popping is sufficient. Once it has completed popping, pour out into a large bowl and place 3 tablespoons of butter in the pot, melt and brown the butter, then pour over the popcorn, sprinkle the popcorn with powdered sage and Parmesan cheese. No salt is needed, there is enough in the Parmesan.