Well, I had all the ingredients except for the duck fat. =( But I remember reading somewhere that popping corn in coconut oil was really delicious, so I used that instead for the popping oil and used substituted butter for the dressing. You can't go wrong with butter on popcorn, right?
Garlic Thyme Popcorn (based on Francis Lam's recipe)
Makes 2 quarts, enough for 2-4 people as a serious snack
3 tablespoons butter
7 fresh thyme sprigs, leaves stripped and chopped (about 1 tablespoon leaves)
1-2 garlic cloves, smashed (1 is lovely and balanced, 2 is more heady)
1 1”x2” strip orange peel
3 tablespoons coconut oil
1/3 cup popping corn
Fine salt, to taste
Grated orange zest, to taste, for garnish
7 fresh thyme sprigs, leaves stripped and chopped (about 1 tablespoon leaves)
1-2 garlic cloves, smashed (1 is lovely and balanced, 2 is more heady)
1 1”x2” strip orange peel
3 tablespoons coconut oil
1/3 cup popping corn
Fine salt, to taste
Grated orange zest, to taste, for garnish
In
the smallest saucepan you have, melt the butter over very low heat. Add
about 2/3 of the thyme leaves, the thyme stems, garlic, and orange peel
and gently infuse for 12-15 minutes. If the butter gets hot enough to
start sizzling more than just a whisper, take it off heat for a minute
or two, then place it back on the heat.
Heat the coconut oil and 4 kernels of popcorn over medium-high heat in the 3-quart saucepan. Cover the pot.
Once
the tester kernels have popped, add the rest of the corn and shake the
pan so that they’re laying in one layer. Add a few pinches of salt,
cover the pan, take it off the heat, and count to 30.
Put
the pan back on the heat, and wait for some hot popping action. As it
starts to go, gently shake the pan to let the unpopped kernels fall back to
the bottom, and every few seconds lift the lid ever so slightly to let
some steam escape. Once the popping slows to a few seconds between pops,
turn off the heat and uncover the pot.
Taste a few pieces for salt. Sprinkle on some more salt, if needed. Remove the garlic cloves, thyme stems, and orange peel from the butter, and evenly spoon the “dressing” onto the popcorn, stirring and tossing to get an even coat. Taste the popcorn 2/3 of the way through the dressing; you may like it less dressed. Add remaining dressing if you’d like.
Finish
popcorn by sprinkling the remaining thyme leaves all over the top.
Grate on a little more orange zest (I used a Microplane
for this), and serve. It keeps in a covered container for 2-3 days. If
you like, you can refresh it in a warm oven for a few minutes before
serving.
I'd like to repeat that you should taste the popcorn after dressing it with 2/3 of the butter. I forgot that step and added all the butter to the popcorn. It was definitely too much for me, which is saying a lot, considering how much I like buttered popcorn.
This sounds absolutely indulgent for popcorn. I love it!
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These 3 studies from big medicinal journals are sure to turn the traditional nutrition world upside down!