Today's National Popcorn Day. Even The Popcorn Board doesn't know how this crazy holiday started -- and who even knew a Popcorn Board was a thing -- but who needs an excuse to pop up some delicious 'corn? And we needed an excuse to tell you how awesome popcorn tastes topped with... River of No Return Fish & Seafood blend!
Fish and seafood blend? On popcorn?
OK, so believe it or not, our spice blends taste great on lots of different foods. Most fish and seafood has a delicate taste and texture, and River of No Return compliments that taste and texture beautifully. So think of all the other foods that have delicate tastes and textures, like popcorn, and be creative!
Back to the popcorn. Did you know there's an insane-easy way to make popcorn on your stovetop, so nearly all of the kernels pop, and none of them burn? No? We found one, and tested it out, and it really does work! You can see the original recipe over at Simply Recipes, and we've also paraphrased it below.
What movie do you think we'll be watching? How about this classic:
Heat oil in a large pot over medium-high heat. Place 3-4 popcorn kernels in the oil. These little guys will be your popcorn thermometers -- they'll tell you when the oil reaches the right temperature for popping.
When the kernels have popped, add the rest of the kernels in a single layer, cover with the lid, and remove from heat for 30 seconds. This allows all of the kernels to reach almost-popping temperature so they'll all pop at around the same time.
Return the popcorn to heat. The popcorn will start popping, and when that happens, you'll want to shake the pan back and forth, side to side. For drier popcorn, crack the lid a little bit to allow steam to escape.
When the popping slows down to a few seconds between pops, remove from heat. Remove the lid, and dump into a bowl.
Yay, this recipe is already gluten free! Woot!
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