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Popcorn magic

March 30, 2010
tags: , ,

This is my new favorite snack. It’s just as good with beer as it is with champagne, and I bet it would even be great with Dr. Pepper, if that’s what you’re into.

Ingredients:
2 tbsp grapeseed oil (or other oil suitable for high heat)
1/3 cup popcorn
1 tbsp unsalted butter
2 tbsp smooth peanut butter
1/2 tsp salt
1 tsp Tapatio (or your preferred hot sauce; use less if you don’t like spicy)

Instructions:
1. Heat the oil over medium-high heat in a large saucepan or stockpot. Place a few of the popcorn kernels in the oil and cover.

2. Meanwhile, melt the butter in a small saucepan (or in a bowl in the microwave). Remove from heat, and whisk in the peanut butter, salt and Tapatio. Set aside.

3. When the kernels in the large pot begin to pop, add the rest of the popcorn and replace the cover. Cook until all of the popcorn is popped, occasionally shaking the pot vigorously so the unpopped kernels can move to the bottom and do their business. Alternately, if you have more space in your kitchen  than I do and you have some kind of popcorn-popping device, feel free to use it.

4. Pour the butter-peanut butter mixture over the popcorn. Replace the lid again, and shake vigorously again, to evenly distribute the mixture. Serve immediately.

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