POPCORN WITH SESAME-GLAZED PISTACHIOS
Makes 18 cups
⁄ 3 cup vegetable oil
1
½ cup popping corn
Kosher salt
3 tablespoons extra-virgin olive oil
2 tablespoons sugar
2 tablespoons toasted sesame seeds
stirring, for 1 minute. Scrape the pista-
chios onto the prepared baking sheet
and bake for about 10 minutes, until
bubbling. Scrape the pistachio mixture
into the popcorn and toss well. Let cool
before serving.
Recipe from Martha Wiggins, Food & Wine
2 teaspoons soy sauce
½ teaspoon garlic powder
2 cups shelled unsalted pistachios
(8 ounces)
Preheat the oven to 350 degrees and
line a baking sheet with parchment
paper. In a large saucepan, combine
the vegetable oil and popcorn, cover
and cook over moderate heat until
the corn starts to pop. Cook, shaking
the pan until the popping stops, 3 to
5 minutes. Transfer the popcorn to a
large bowl and season lightly with salt.
Wipe out the saucepan. Add the olive
oil, sugar, sesame seeds, soy sauce,
garlic powder and 2 teaspoons of salt
and cook over moderate heat, stir-
ring, until the sugar dissolves, about 3
minutes. Add the pistachios and cook,
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NOTE: This video from Food & Wine takes you through
the recipe step-by-step.
MAKE AHEAD: The mix can be made
early in the day and stored in an airtight
container at room temperature.