Popcorn with Toasted Peanuts
We love popcorn in this house. It is an easy and extremely versatile snack. I play with popcorn many ways. This gently seasoned popcorn with toasted peanuts is one of those. The popcorn gets an interesting pep from some black pepper and black salt. And some toasted peanuts add crunch to the mix. Sometimes I add in a hint of turmeric for color.
The Story of Popcorn with Toasted Peanuts
Often, I create a recipe for someone or something and it goes away. There are exceptions. This almost recipe is one of them. With the kids robotics competition emerging around the corner, the atmosphere in the house has been a little tense. Nothing cures tension like good warm popcorn.
A note on Seasoning Popcorn
Popcorn lends itself to a variety of seasonings, both sweet and savory. Do not overdo the seasonings however. It is best to add them after the corn is cooked. Keep it light. If you are adding something like the lime juice that I add here, eat it right away. This said have fun.
Some seasoning possibilities:
- Add in some grated parmesan cheese.
- Throw in chaat masala into the mix.
- Add in cayenne pepper along with the rest.
- Add in some tarka, with toasted mustard seeds, curry leaves and crushed red pepper flakes. The possibilities are endless.
Practice Makes Perfect
So, test your oil or butter by adding a few kernels of corn. This post offers you a really good tutorial on how to pop your corn. And as it points out, do not microwave your corn. Want to make a snack able meal, fry up a batch of these pakoras and you will be in snack heaven.
If instead of popcorn some summer corn is what you are craving, consider this recipe for summer corn with basil.
This simple dish is inspired by the Indian snack called Chidva, a traditional trail mix of sorts which is a staple on Diwali tables. This dish mimics the flavors, but is much healthier, as the essential flattened rice grains are deep fried in the original snack. If you want you can substitute or add in a handful of pecans in addition to the peanuts in this dish.
Ingredients
- 4 tablespoons of coconut or grapeseed oil
- 1/2 cup shelled UN-roasted peanuts
- 1/2 teaspoon turmeric (optional)
- 1/2 cup popcorn kernels
- 3/4 teaspoon black salt
- 3/4 teaspoon dried mango powder or amchoor
Instructions
- Place one tablespoon of oil in a deep heavy bottomed pot with a tight-fitting lid and heat the oil.
- Add in the peanuts and sauté for about 3 to 4 minutes, until the peanuts are toasted and nice and crisp.
- In the same pot, add the remaining 3 tablespoons of oil and drop 1 or 2 kernels of the corn and wait for these to pop. Remove these kernels.
- Add in the turmeric (if using) and add the remaining corn kernels; cover and shake the pot. You should hear the corn popping and it should be done in about 2 minutes.
- When all the popping is done, stir in the black salt and the dried mango powder.
- Stir in the toasted peanuts and enjoy warm.