Piquant Popcorn

by Kathleen Morrison

Prep time: 0:05

Servings: 8 servings

INGREDIENTS

2 tbsp. corn oil
2 cloves garlic, crushed
1 piece (1/2-inch) ginger root, peeled and chopped
1 cup popping corn
1/4 cup butter
2 tsp. hot chili sauce
2 tbsp. chopped fresh parsley
Salt, to taste

INSTRUCTIONS

Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well. Cover and cook over medium-high heat for 3 to 5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels.

Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce. Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold.

CHEF COMMENTS

Variation: Omit chili sauce and add 1 tsp. dry mustard, 1 tsp. paprika, 1/2 tsp. ground coriander and 2 tbsp. chopped fresh chives to melted butter.

Tagged: cajunpopcorn, desserts, popcorn add tags

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