Join the Bellefonte Art Museum and Chef Anne Quinn Corr for a family friendly program featuring popcorn this Sunday, August 3 from 1:00 to 4:00 pm. The event is free and open to the public.
Visit the Bellefonte Art Museum for Centre County for more information.
Makes 2 quarts popped corn
3 tablespoons vegetable oil
1/3 cup popcorn
1/2 teaspoon sea salt
1. Heat vegetable oil over medium heat. Place 3 kernels in the pot and cover. When the kernels pop, add the rest of the kernels and cover pot. Shake to move the kernels around the pot.
2. When popping slows down, pour the popped corn into a large bowl. Add salt or top with any of these exciting toppings.
Pepper Parmesan Popcorn
Olive oil spray
1/3 cup grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 teaspoon Cajun seasoning OR 1 teaspoon Tabasco Sauce in one ounce melted butter
(If you do both you might have to call the fire department to put out the fire in your mouth!)
Italian Herb Blend
1 tablespoon parsley
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon rosemary, lightly crushed
1/4 teaspoon granulated garlic
1/8 teaspoon fennel seed, lightly crushed
1/8 teaspoon marjoram
Optional: Salt to taste
Mix up the herbs and spices and sprinkle a teaspoon or so on warm popcorn. Can also be used in salad dressings, marinara sauces, vegetable dips—anytime you want something to taste good!
Homemade Kettle Corn
1 tablespoon raw sugar
1 teaspoon Kosher salt
Experiment with different spices and herbs until you find your favorite combination!
Chef Anne Quinn Corr is the author of the cookbook Seasons of Central Pennsylvania. To order a copy of Anne’s cookbook, visit Penn State University Press.
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