Last week was Purim, a Jewish holiday where we give each other gifts of food and drink. I came up with this recipe while putting together a gift basket for a couple of friends.
In my family we love popcorn and no movie can be watched without it so I decided to play with it a little….My husband is addicted to Zataar, he will put it on everything and anything and even believes that it can cure sickness, (yeah right). So, when thinking how to spice up my popcorn, a lightbulb went off it my head – BINGO! It’s seriously addictive and is definitely becoming a staple in my household.
1 cup of popcorn kernels
3 tablespoons oil ( olive, sunflower, canola)
5 tablespoons zataar
1 tablespoon truffle salt
Heat the oil in a large saucepan, adding in 2 or 3 kernels to test the heat and cover the pot (see my popcorn tips post). Once these have popped add the rest of the kernels, shake to coat in the oil and then remove from the heat for 30 seconds, this will enable all the kernels to pop around the same time.
Put the pot back on the heat, it should start to pop very soon after. Once the popping dies down shake the pot and remove from heat again. Take off the cover and while the popcorn is cooling, add the truffle salt and zataar. Mix with a wooden spatula and serve or store in an airtight container for up to 2 weeks.