Recipe by Brooke Town, The Spoon Trade
Wine pairing: 2017 Tempranillo Maduro, 2017 Revelación
Yields 4 quarts (2-6 servings)
2-3 tablespoons grape seed oil
½ cup organic popping corn
salt to taste
pepper to taste
Mixed herbs (fried separately)
½ cup Rosemary
½ cup Thyme
½ cup Sage
Start with heirloom, organic popping corn. We get ours from Anson Mills in North Carolina.
Preheat a large stock pot.
Add grape seed oil and allow it to come to at least 375 degrees.
Add corn to pot and continuously shake until popcorn begins to pop.
When popping slows to 2 seconds between pops remove from heat.
Add salt, pepper, herbs and toss once more.
Time to crunch on this delicious and versatile treat!
This can be done ahead of time.
Heat 1-2 cups of grape seed oil to 375-400 degrees
Add fresh herbs.
Fry for 30 seconds – 1 minute.
Use a metal strainer to scoop herbs out.
Place on paper towel or paper bag to drain.
Sprinkle a pinch of salt while hot.