When we were living in the States we used to visit Philadelphia quite often and we’d always stay at the same hotel, which served complimentary wine in the lobby every evening. This may have been why we always chose that particular hotel. Along with the wine there was always a huge bowl of warm savoury popcorn, presumably to help soak up the copious amounts of booze they plied their guests with. I think theirs was usually a parmesan and truffle oil combination, which went beautifully with wine but perhaps wouldn’t suit all libations.
I’ve opted for a spicy combo which I think would match wines, beers and cocktails to make providing party nibbles a cinch. The real beauty of this smoky, spicy, tangy snack is that it takes mere moments to make, leaving you with more time to spend with your guests.
makes 1 large bowl
80g popcorn kernels
1 tbsp vegetable oil
1 tsp seasalt
1/2 tsp chipotle powder
zest of a lime
juice of half a lime
Put the popcorn and vegetable oil in a medium-sized lidded saucepan over a moderate heat and leave it to pop, give the pan a shake every now and then to make sure that it pops evenly.
Zest the lime and set this to one side. Melt the butter and combine it with the salt, chipotle powder and juice of half a lime. Pour this over the popped corn and toss it together, so that it’s nicely coated. Sprinkle on the lime zest and toss the popcorn again before piling it into a large serving bowl for people to help themselves to.