, by brittany furbee Gesus Palomino Jalapeño Peach Danishes
, by Kelsey Brandt Agave Club
, by Kelsey Brandt 1934 Cosmo
, by Kelsey Brandt All Gold Everything
January 19 is National Popcorn Day! We’re celebrating by queuing up a good movie and popping a big bowl of crunchy, bite-sized goodness. Currently, we love this Heirloom Popping Corn made with corn from Bluestone Mountain Farm in West Virginia. This hull-less varietal makes for superior popping and minimizes unwanted bits sticking between your teeth.
To whip up a batch, you’ll need:
2 tablespoons oil (we like this Extra-Virgin Olive Oil from Terra Dolce Farms)
1/2 cup of Heirloom Popping Corn, divided
J.Q. Dickinson’s Popcorn Salt, to taste
In a medium to large pot over medium heat, heat the oil. When the oil starts to shimmer, add enough kernels to cover the bottom of the pot (you may need to do this in batches). Cover the pot, and remove from heat. Wait thirty seconds before returning to heat and let the popcorn pop until mostly done, up to one minute. Remove from heat.
Give the pot a shimmy to make sure the popcorn is coated in oil and then sprinkle with J.Q. Dickinson’s Popcorn Salt.
Here are a few other ways we like to doctor up our popcorn: