You’re probably figuring it was about time, and I couldn’t agree more. I mean, that’s why you’re here (or, why I’m here, at least).
Since I left Chicago, and for the two months before, I barely cooked, having eaten my way through my restaurant list, and barely functioned with an almost packed kitchen. Well, I’m happy to report that my kitchen is now unpacked (though my spices are still searching for a permanent home), and I’m all restaurant-ed out. And while I’m sure Ann Arbor has a bunch of trek-through-this-what-the-hell-March-snow-worthy restaurants, at-home eating is what I’m about these days.
Getting back into the swing of things in a very slow fashion, I’m hijacking this recipe from Kettle Corn. While Kettle Corn does not cook, she does drink, and one night after being over-served, she stumbled through her kitchen to concoct this snack in a bit of a stupor and had the good sense to remake it for me a few weeks ago.
KETTLE CORN + COCONUT OIL SPRAY + TRUFFLE SALT.
I know you’re thinking 1) who would do that? 2) gross 3) really?, but let me assure you that it really all works together to heighten the sweet/savory dichotomy, making this a brilliant snack for…anytime.
If you’re having issue finding the truffle salt, I found mine at World Market. Took me a few stops before I finally found it, but when I did…totally worth it.
I hope you enjoyed a recipe today. Look for another one later this week and then so many more to come after that. Thanks for bearing with me as my life got flipped, turned upside down.
- 1 bag of microwave kettle corn (making about 6 cups, popped)
- 1 can spray coconut oil
- 1 tsp truffle salt
- Pop the kettle corn according to manufacturer's instructions. Pour popped corn into a large bowl.
- Spray the kettle corn with the coconut oil for about 6 seconds total, tossing to ensure that all is coated. Sprinkle with the truffle salt and toss again thoroughly. Serve!
Written after cutting Crawley’s nails. WHY DOES HE FIGHT ME?