Sage Popcorn Recipes
SAGE POPCORN
Crisping sage in the microwave may sound a little unconventional, but it works great. The crumbled herb is sprinkled over freshly popped corn, adding an aromatic quality to the snack.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 15m
Yield Makes 14 cups
Number Of Ingredients 5
Steps:
- Microwave sage in a single layer on a plate until crisp, about 2 1/2 minutes.
- Meanwhile, heat vegetable oil in a large pot over medium-high heat. Add 3 popcorn kernels, and cover. Once kernels pop, add remaining kernels. Shake pot over heat, covered, until all kernels have popped, about 10 minutes.
- Transfer popcorn to a bowl, drizzle with olive oil, and toss to coat. Crumble sage over top. Season with salt, and toss to combine.
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- If popping on the stove: Heat 3 Tablespoons oil in a large pot (I used a 4 quart, 9″ Dutch Oven) over medium heat. If your pot is wider add an additional Tablespoon oil to prevent burning. The kernels shouldn’t be swimming in oil, but they should have a comfortable cushion of oil.
- Add a few popcorn kernels to the oil then place a lid on top and wait for a kernel to pop. Add remaining kernels then place lid back on top and shake/slide pot over the burner every so often to prevent burning. Continue shaking/sliding every so often until popping slows then remove from heat and let remaining kernels pop. Pour popcorn into a large bowl.
- NOTE: Grapeseed oil is a nearly flavorless oil and cannot be detected in the popped corn. You can just slightly taste the olive oil and can taste a hint of coconut if using unrefined coconut oil. The coconut flavor should be undetectable if you’re using refined coconut oil.
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