Muhammara Popcorn Crunch
- 2/3 cup popcorn kernels
- Enough of your preferred cooking oil to just cover the bottom of a stockpot
- 2 cups walnut pieces
- 3 ounces pomegranate molasses
- 1/2 tablespoon ground cumin
- 1 teaspoon crushed red pepper
- 1 1/2 teaspoons salt
- Zest of two large, organic lemons
- Preheat your oven to 350 degrees F.
- To a lidded stockpot, add just enough oil to cover the bottom.
- Add 2/3 cup popcorn kernels. Cover with the lid and turn the burner on to medium.
- Once the oil heats, you'll hear the popcorn begin to pop. After it reaches a crescendo and the popping frequency slows, give the pot a few good shakes. Listen as some more kernels pop. As they slow to only an occasional pop, remove the pot from the heat.
- You'll now have about 10 cups of popcorn-- spread it out over a flat surface. (Such as a couple of cookie sheets.)
- Briefly toast your walnut pieces on the stove top until fragrant. Toss in the pan frequently as you toast them so they won't burn.
- Incorporate your toasted walnuts with the popcorn.
- Using a squeeze bottle or similar device, lightly drizzle the pomegranate molasses over the popcorn and walnut mixture.
- Sprinkle the cumin, crushed red pepper, lemon zest, and 1 teaspoon of the salt over the popcorn and walnut mixture.
- Toss everything well, transfer to a 9 x 13 pan, and put in the oven for 10 minutes to crisp up. (This step will harden the pomegranate molasses and make the popcorn crunchy rather than soggy.) Check frequently; toss at the 5 minute mark and return to the oven for the final 5 minutes.
- When it comes out of the oven, sprinkle with the reserved half teaspoon of salt. Snack now, or let it cool and then package it up for a road trip.
popcorn kernels, cooking oil, walnut pieces, pomegranate molasses, ground cumin, red pepper, salt, lemons
Taken from food52.com/recipes/22541-muhammara-popcorn-crunch (may not work)