4 popcorn toppings to lick your fingers for
A movie night isn’t complete without a huge bowl of popcorn. We love plain salted popcorn, but sometimes you want to make it a little fancy. Here are four suggestions.
If you eat popcorn with salt, you can already brighten things up by using truffle salt. Or sprinkle za’atar over your popcorn alongside sea salt.
Beurre noisette + lemon
The nutty flavor of beurre noisette combined with fresh lemon works wonderfully over a bowl of popcorn. Use lemon zest for this, not juice, as that will make everything soggy.
Parmesan + garlic
Slice garlic paper-thin and fry it in olive oil over low heat until soft but not browned. Toss the freshly popped popcorn with this garlic oil and grate a generous amount of Parmesan over it.
Chorizo + Manchego
Fry small cubes of chorizo until crispy and almost all the fat has been rendered. Mix the popcorn with a generous handful of grated Manchego, the chorizo cubes and the rendered chorizo fat.
Bacon + jalapeño
Cut bacon into small pieces and fry until crispy. Finely chop jalapeño and dip it in a mixture of cornstarch and sparkling water. Use roughly one and a half times as much sparkling water as cornstarch. Fill a pan with about 3 centimeters of sunflower oil and deep-fry the jalapeño in it until golden brown and crispy. Mix the popcorn with the bacon, bacon fat and fried peppers.
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