Monty Python and The Holy Grail

This movie is definitely a family favorite. My mom challenged me on this one. In a humorous twist, the popcorn is rather sophisticated! It paired well with wine in our trial run (Wine went in the grail, so we will just pretend that was all on purpose). We went with coconut oil (gleaned from the British kind that have migrated by way of swallow) and then elderberry jam (from the French taunt "And your father smelt of elderberries!" for those not familiar with the movie). I had to find the jam online, apparently only the amish make it? I dunno. Then dark chocolate for our Black Knight and diced almonds (they look like little bunny fangs! Yeah, just go with it). Once again I successfully avoided doing a SPAM flavor, despite ample reason. You're welcome.

Monty Python
Coconut, Elderberry and Dark Chocolate Popcorn

3 T coconut oil
1/2 c. popcorn kernels

4 generous tablespoons elderberry jam
3/4 of a dark chocolate candy bar (I used the 86% Dark)

1/3 cup of almonds, sliced and diced
pinch fine sea salt, to taste depending how salty you would like it

Directions

For the popcorn, add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients.

Heat the dark chocolate in a glass bowl until partially melted, just until melted. Glass bowl should retain the heat and melt the chocolate further, as well as keep it melted enough to mix the elderberry jam into. Stir until thoroughly combined.

Pour this mixture evenly over the bowl of popcorn and immediately stir with large spoons and toss like a salad until the popcorn is evenly coated. Be careful not to crush the popcorn while stirring. Sprinkle on the almonds and stir a bit further. Sprinkle on the sea salt to taste.

The Princess and the Frog

By a cousin's request, here is a popcorn recipe fit for a frog!...er...princess!... frogcess? prin...og.... hmmm...

*awkward jazz hands*


Jazzy Gumbo Popcorn

3 T rendered bacon grease
1/2 c. popcorn kernels
Packet of Gumbo/Creole Seasoning to taste

OR

Make your own*!
*this recipe makes 1 3/4 cups (22 tablespoons) obviously you will not need all of this but you can put it in a jar and use it for other recipes... which I am sure you put together all by your smart self. 

2 T onion powder
2 T garlic powder
2 T dried oregano
2 T dried basil
1 T dried thyme
1 T black pepper
1 T white pepper
1 T cayenne pepper
5 T paprika
3 T salt
1 T celery powder
1 T savory

and then...
1 T butter (or more if you're crazy like that)
1/2 tsp Worcestershire sauce
1/2 tsp tabasco sauce/hot sauce (or more if...again... you're crazy like that)

Directions
Add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients.

Melt the butter. Then mix in Worcestershire sauce and hot sauce. Sprinkle Gumbo/Creole seasoning to taste and toss. Now go kiss a frog, princess, you're ready for a movie!

Lilo and Stitch

This was another movie I actually had never seen. Thanks to Netflix, that has now been taken care of. It was pretty cute! I <3 Hawaii so I am really wanting to do this justice. SPAM flavor anyone?!? Just kidding ;-) Actually, we're going a bit more movie specific, not just Hawaii themed. Nothing against spam. I found a recipe that involves peanut butter and so incorporated that to create....

Popcorn for Pudge
Peanut Butter Coconut Popcorn

3 T coconut oil
1/2 c. popcorn kernels

2 or 4 generous tablespoons agave syrup*
1/4 or 1/2 C peanut butter*
pinch fine sea salt, to taste depending how salty you would like it

*You can range it from a light peanut butter flavor to super PB fan levels, just keep the ratios about the same and you're golden. If you want to be even more coconutty, sub coconut oil for the agave! I actually used honey and it worked out good, too. Even better, do 50/50 of honey and coconut oil. Now you're getting fancy pants.

Directions

For the popcorn, add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat. When the corn begins to pop, lift it slightly from the heat and shake the pan every so often (does not have to be continuous), holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Pour into bowl or bag big enough to toss further ingredients.

Heat the peanut butter and agave (or coconut oil or honey or both) on medium low heat in a nonstick pan briefly, just until melted and completely combined. Be sure to stir the entire time so the mixture doesn’t burn.

Pour this mixture evenly over the bowl of popcorn and immediately stir with large spoons and toss like a salad until the popcorn is evenly coated. Be careful not to crush the popcorn while stirring. Sprinkle on the sea salt to taste.

From the original recipe creator: "If you used the smaller quantities listed to produce a lovely peanut butter treat, but now decided you want to amp it up, it’s not too late to make another small batch of peanut butter agave on the stove and toss it again to intensify the flavor!"

Now go ride that Hawaiian roller coaster you crazy kids!