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
1/2 c. popcorn kernels
4 generous tablespoons elderberry jam
3/4 of a dark chocolate candy bar (I used the 86% Dark)
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.
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.
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.
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