Travel Diary

Globetrotting Grains

A versatile snack and one loved any place you go - popcorn embraces global flavors with gusto. It has grown from its simple butter and salt origins to a re-imagined gourmet snack, capable of capturing the essence of a wide variety of cultures. Chefs use popcorn as the proverbial “blank canvas” adding exotic flavors to showcase their creativity whether for garnish or appetizer. And in kitchens everywhere, this same appeal brings families and friends together for a quick bite or a meal. The following recipes illustrate popcorn’s international appeal, courtesy of the Popcorn Board.

(Images: Popcorn Board)

Madras Curry Coconut Popcorn

Ingredients 10 cups popped popcorn, unpopped kernels removed 1/2 cup sweetened flaked coconut 1/2 cup sliced almonds 1/2 cup (1 stick) butter 1/2 cup sugar 1/4 cup honey 1 tablespoon madras curry powder (mild) 1/2 teaspoon baking soda 1/2 teaspoon salt

Directions 1. Preheat oven to 300 degrees F. Place popcorn, coconut and sliced almonds in a large bowl; set aside. 2. Heat butter, sugar and honey in a medium saucepan over medium heat. Stir mixture until it begins to boil. Boil 2 minutes without stirring. Remove from heat and stir in curry powder, baking soda and salt (mixture will foam). 3. Pour butter mixture over popcorn mixture and stir until evenly coated. Pour popcorn mixture onto a large, rimmed baking sheet or roasting pan. Bake 30 minutes, stirring twice during baking time. 4. Cool mixture completely; break into pieces. Store in an airtight container. Yield: about 10 cups

Ingredients 6 cups popped popcorn 2 cups Oriental rice cracker mix 3 tbsp. butter or margarine 1 tbsp. soy sauce 1/2 to 1 teaspoon ground ginger (may vary to taste) 1/2 to 3/4 teaspoon sesame oil (may vary to taste) Directions 1. Mix popcorn and rice cracker mix together in a large bowl. 2. In a small microwave-safe bowl, microwave butter on HIGH until melted, about 20 seconds. Stir in soy sauce, ginger and oil. 3. Drizzle over popcorn mixture; toss. 4. Spread mixture on a baking sheet and bake in a 300° F oven for 20 minutes, stirring once. Allow to cool, serve or store in airtight container. Yield: 8 Cups

Greek Popcorn

Ingredients 2 quarts popped popcorn Cooking spray 1 teaspoon dried oregano 1/2 teaspoon lemon zest 1/2 teaspoon garlic powder 1/2 teaspoon salt Freshly ground black pepper 2 tablespoons crumbled feta cheese

Directions 1. Place popcorn in large bowl. Spray lightly with cooking spray and toss. Yield: 2 Quarts. 2. Sprinkle remaining ingredients over popcorn and toss again. Serve immediately.

Italian Popcorn

Ingredients 2 quarts popped popcorn 2 teaspoons extra virgin olive oil 1 tablespoon fresh (1 teaspoon dried) oregano 1½ teaspoon fresh (½ teaspoon dried) basil ½ teaspoon minced garlic ½ teaspoon salt 1/8 teaspoon red chili flakes 1 tablespoon (or to taste) grated Parmesan cheese

Directions 1. Place popcorn in a large bowl and drizzle with olive oil; toss. 2. In a small bowl, mix oregano, basil, garlic, salt and chili flakes. 3. Sprinkle herb mixture over popcorn and toss again. 4. Sprinkle with Parmesan cheese; toss and serve. Yield: 2 Quarts 5. For fewer calories, omit olive oil. Spray popcorn lightly with cooking spray. Sprinkle herbs, garlic, salt and chili flakes over popcorn and toss again. Sprinkle with Parmesan cheese; toss and serve. Ingredients 5 quarts popped popcorn 1 cup dried banana chips 1/2 cup peanut butter 2 teaspoons vegetable oil 1 teaspoon soy sauce 1/4 teaspoon ground garlic 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper

Directions 1. Combine popped popcorn and banana chips in a roasting pan. 2. In a small saucepan, stir together peanut butter and oil until blended; add seasonings and heat. Pour peanut butter mixture over popped popcorn and toss to coat. 3. Heat in 300-degree Fahrenheit oven for 10 minutes, stirring several times. Yield: About 5 quarts.

Ingredients 1/3 cup sun-dried tomatoes, packed in oil, drained 3 tablespoons olive oil 2 teaspoons dried mixed Italian herbs 1/2 teaspoon salt 3 tablespoons unsalted butter 3 quarts popped popcorn 1/2 cup pine nuts

Directions 1. In a food processor or blender, combine first four ingredients. Process to form a paste. 2. In a small saucepan, melt butter over low heat. Stir in tomato paste. Mix. 3. Drizzle over popcorn and toss to coat evenly. Toss in pine nuts. Serve immediately. Yield: Serves 3

Mexican Popcorn

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Ingredients 2 quarts popped popcorn 2 tablespoons butter, melted 1/2 teaspoon hot pepper sauce (or to taste) 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon salt 2 tablespoons roasted and salted pepitas (pumpkin seeds) Directions 1. Place popcorn in a large bowl. Mix butter and hot pepper sauce and toss with popcorn. 2. Mix remaining ingredients and sprinkle over popcorn. Toss again and serve. Yield: About 2 cups

Tex-Mex Mix

Ingredients 2 quarts popcorn popped in oil 2 teaspoons ground chili powder 2 teaspoons paprika 2 teaspoons ground cumin 1 cup cubed Monterey Jack cheese (about 1/4 inch cubes)

Directions 1. Keep popped popcorn warm. Mix seasonings together and toss with popcorn. 2. Add cheese and mix thoroughly. Yield: 2 quarts Pad Thai Popcorn Ingredients 1/4 cup butter, 1 cup brown sugar 1/4 cup lime juice, 1 tsp sriracha hot sauce 1 tsp salt, 1/2 tsp baking soda 8 cups popped popcorn 2 cups unsalted roasted peanuts 1 tbsp freshly grated lime zest Shredded coconut (optional) Directions 1. Preheat oven to 300 F. Line 2 baking sheets with parchment paper. 2. Melt butter in medium saucepan set over medium heat. Add brown sugar, lime juice, hot sauce and salt. Bring to a boil, swirling pan to combine. Once brown sugar has dissolved, boil for 2 minutes. Remove from heat. Stir in baking soda. 3. Toss caramel with popcorn, peanuts, lime zest and shredded coconut (if using). Spread evenly on the prepared pans. Bake, stirring occasionally, for 18 to 20 minutes or until caramel has set. Cool completely and break into clusters. Yield: 9 Cups. Tip: Double the sriracha for extra heat.