MOVIE NIGHT SNACKS FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS

BROWN BUTTER POPCORN

 

Dried Corn (on cobs or loose)

Unsalted butter (Salted butter can burn easier when making brown butter)

Sea Salt or Kosher Salt (something flaked for texture)

 

If using the dried corn cobs, stick several cobs in a paper lunch bag, and fold over the edge at least 3 times. Stick in the microwave and nuke for 1 minute and 20 seconds. That’s what worked for my popcorn, but every microwave is different, so perhaps try one cob at that time and see what results you get. You will not get every kernal, so don’t over cook it and end up with burnt popcorn. If using loose kernals, pop in an air popper or in a lightly oiled covered pot on the stove at medium-high heat. Place the popcorn into a large bowl (you want a little room for coating).

Now for the brown butter. My ratio of butter to popcorn is about 2 tablespoons butter to 3-4 cups plain popcorn. You can do whatever you like. Pop the butter in a saucepan over medium heat and cook until foamy with the milk solids browned. My trick is once the butter starts foaming, I lift the sauce pan away from the heat and swirl it around. This deflates the foam and lets me get a good look at the milk solids. You want a nutty, warm brown, like the color of waffles. Pour the butter over the popcorn, and then sprinkle with salt. Toss the popcorn to coat. Then put the sauce pan into the bowl, pushing the popcorn in to coat with residual butter. Taste and adjust. Enjoy!

 

SRIRACHA POPCORN

 

Dried Corn (on cobs or loose)

Butter

Sriracha (or your favorite hot sauce)

Lime Zest

Sea Salt or Kosher Salt (something flaked for texture)

 

If using the dried corn cobs, stick several cobs in a paper lunch bag, and fold over the edge at least 3 times. Stick in the microwave and nuke for 1 minute and 20 seconds. That’s what worked for my popcorn, but every microwave is different, so perhaps try one cob at that time and see what results you get. You will not get every kernal, so don’t over cook it and end up with burnt popcorn. If using loose kernals, pop in an air popper or in a lightly oiled covered pot on the stove at medium-high heat. Place the popcorn into a large bowl (you want a little room for coating).

Now for the toppings. My ratio of butter to popcorn is about 2 tablespoons butter to 3-4 cups plain popped popcorn. You can do whatever you like. Pop the butter in a saucepan over medium heat and melt.  For each cup of popcorn, add  a teaspoon of sriracha and a 1/2 teaspoon on lime zest to the melted butter.  Pour over the popcorn and mix it up, sprinkling with salt.  Taste, and if you like it spicier drizzle on a little more sriracha.

 

VANILLA MILKSHAKE

 

3 large scoops vanilla ice cream

1/2 ripe banana

1 egg (optional)

1/4 cup milk

 

Plop everything in a blender and puree until thick and smooth.

 

S’MORES MILKSHAKE

 

3 marshmallows

2 tablespoons dark chocolate, grated

3 large scoops vanilla ice cream

1 graham cracker

1 egg (optional)

1/4 cup milk

 

Torch the marshmallows over an open flame until black on the outside and liquid in the middle. Plop everything, except the cracker, in a blender and puree until thick and smooth. Garnish with graham crackers crumbs.

 

OLD SCHOOL MOVIE CANDY

 

1 1/2 cups heavy whipping cream

1 cup white sugar

1 cup packed light brown sugar

2 1/2 teaspoons salt

2 teaspoons vanilla extract

9 ounces semisweet chocolate, chopped

2 cups roughly chopped nuts (whatever your favorite are)

 

In a heavy medium sized saucepan, stir together the cream, sugars, and salt. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down the sides of the saucepan to remove any sugar crystals that may have formed. Boil the mixture over medium high heat (do not stir) until the temperature reaches 245F. Remove from heat and stir in the vanilla extract. Pour the caramel into your greased pan (grease with butter or cooking spray) and let cool to room temperature, then pop in the fridge for at least 2 hours, or when it’s completely chilled. When chilled, scoop out tablespoon sized balls of the caramel with a greased spoon.  Melt the chocolate over a double boiler (you don’t want to burn it), and when it has cooled a bit, dip the caramels in, using a fork so the excess chocolate can drip through the prongs. Set aside on parchment paper. Sprinkle with chopped nuts.  Keep in the fridge until serving (so they don’t get too gooey).  Enjoy!