One of my favorite go to snacks is popcorn. The microwave version is good BUT the hand popped version done over the stove in a heavy pan is simply heaven. It completely reminds me of growing up and when my Mom would pop in their fifty plus year old cast iron pot. This pot is beyond seasoned; it is a legend in our family.
I am a tad obsessed with William Sonoma’s Hickory Smoked Sea Salt. Recently I used it on my Avocado Crostini’s with Reduced Balsamic. It is a fine salt with a perfect balance of smoke and hickory flavor. With my craving for popcorn, my mind went spinning into creative mode and I came up with this flavored popcorn.
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Everyone has a favorite barbecue sauce or makes one from scratch. I have tried many. One that is a standout for me is the Stubb's Original Barbecue Sauce. It is smooth, a bit spicy and packed with rich barbecue flavor. This popcorn would be perfectly balanced with either a cold beer or a Zinfandel. May I present you all with my simple Friday Night Bites.
Happy early Mother’s Day to all of the hardworking Mother’s and I hope you have a special day planned for Sunday!
4 ½ Tablespoons vegetable oil
¾ Cup White popcorn kernels
Smoked Hickory Sea
Use a large stock pot with a lid to pop the popcorn. Over a medium to high heat, add the vegetable oil and kernels to the pot. Once the first kernel pops, add the lid and shake frequently to prevent burning. When the popping has almost stopped, dump into a large paper bag and sprinkle with salt and shake. Next add the Barbecue Butter to the popcorn and shake really well to ensure popcorn is well covered.
Barbecue Butter
4 Tablespoons Butter
2 Tablespoon Barbecue Sauce
In a medium sauce pan, add the butter and let it melt over medium heat. Next add the barbecue sauce. Stir until combined. Turn off the heat and let the flavors meld for 5 to 10 minutes. Pop the kernels while the butter is infusing.
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