Finger-licking homemade popcorn.
Making popcorn at home without the help of a microwave may seem antiquated. But I would argue that stovetop popcorn is fresher, more flavorful, and certainly more fun. It is also allows for limitless customizations. For this recipe some Mexican-style chorizo is cooked up while waiting for the popcorn to pop. Then butter is melted in and it is tossed together with the fresh, crispy popcorn. The result is supremely delicious, and perfect for a “stay-in” kind of night.
Chorizo Popcorn
I don’t go out to see movies much anymore and while I do miss that ultra-buttery movie theater popcorn I’ve discovered to joy of fresh popped popcorn at home. It’s quite simple to make and allows for endless flavor variations beyond just butter and salt. This variation is one of my favorites with spicy, meaty, full-of-flavor Mexican chorizo doing most of the heavily lifting to make this a crowd pleasing snack. This will truly spice up your next at home movie night.
Ingredients
- 1 tablespoon coconut oil
- 1/2 cup popcorn kernels
- 5 oz Mexican-style pork chorizo
- 2 tbsp butter
Instructions
- Heat a large Dutch oven or heavy pot with tight fitting lid over medium high heat. Add coconut oil.
- When the oil has melted and begins to lightly smoke add the popcorn kernels and stir continuously until it starts to pop. Cover with lid and reduce heat to medium low. Give the pot an occasional shake. When popping becomes infrequent turn off heat and remove lid (some popping will continue as it cools).
- While popcorn is popping heat a skillet over medium heat and add chorizo. Cook, stirring occasionally, until chorizo is well browned, about 4-6 minutes. Melt in butter and stir together.
- Add chorizo and butter to the popped popcorn and toss to combine. Divide into bowls and serve.
