Sometimes basic butter and salt don't cut it when it comes to popcorn toppings. Gail Simmons from "Top Chef" and Food & Wine magazine has some new twists you can add to your next bowl of kernels. Here are the flavors from:
Dill pickle popcorn
Food & Wine recipe contributed by Grace Parisi
Ingredients
1 tbsp coriander seeds
1 tbsp kosher salt
1/2 tsp. mustard seeds
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dill seed
1/2 tsp. citric acid (available at Williams-Sonoma.com)
1 tsp. dried dill
5 quarts of buttered popcorn
Directions:
In a spice grinder, pulse all the ingredients to a fine powder. Toss with buttered popcorn and serve.
Spicy Japanese popcorn
Food & Wine recipe contributed by Grace Parisi
Ingredients
2 sheets nori (dried seaweed) crumbled
2 tbsp toasted sesame seeds
1 tbsp togarashi chile seasoning
1 tbsp kosher salt
5 quarts of buttered popcorn
Directions:
In a food processor, pulse the first four ingredients to a fine powder. Toss with buttered popcorn and serve.
Ranch dressing popcorn
Food & Wine recipe contributed by Grace Parisi
Ingredients
1/4 cup plus 2 tbsp buttermilk powder
1/4 cup nutritional yeast
1 tbsp onion powder
1 tbsp kosher salt
1/2 tsp freshly ground pepper
5 quarts of buttered popcorn
Directions:
In a food processor, pulse the first five ingredients to a fine powder. Toss with buttered popcorn and serve.