Tonight you won’t be walking down the red carpet in a million dollars’ worth of borrowed jewelry and a designer gown.
No paparazzi will jockey for a photo of you and the latest bombshell on your arm.
It might just be a very unglamorous you in your pj’s, on the couch, with your spouse, kids or dog, tuning in to the 85th Annual Academy Awards.
But that doesn’t mean you can’t snack like a star.
Try out these recipes for making popcorn fancy enough for any celebrities, including the ones in your own family.
TRUFFLE POPCORN
1½ tbsp. olive oil
1 tbsp. plus 2 tsp. white truffle oil, divided (adjust to taste)
½ cup popcorn kernels
1 tbsp. butter
3 tbsp. shredded Parmesan cheese
½ tsp. sea salt
freshly ground black pepper
In a large, heavy-bottomed pot with a lid, place olive oil and 1 tablespoon of truffle oil. Add about 3 popcorn kernels.
Heat over medium-high heat until a kernel pops. Add remaining popcorn; cover.
Once corn begins to pop, shake pot constantly over heat.
When popping slows, remove pot from heat and transfer popcorn to a large serving bowl.
Melt butter and mix in the 2 teaspoons truffle oil. Pour mixture over popcorn, and toss.
Sprinkle cheese, salt and pepper over popcorn and toss to distribute evenly.
Serve immediately or store in an airtight container.
Makes 10 cups.
SEA SALT CARAMEL POPCORN
2 quarts popped popcorn
1½ cups pecan halves
½ cup almonds
1⅓ cups granulated sugar
1 cup (2 sticks) butter or margarine
½ cup light corn syrup
1 tsp. vanilla
1 tsp. coarse sea salt
Line a large, rimmed baking pan (17-by-12-inch) with foil and spray lightly with cooking spray; set aside.
Spray a large bowl (not plastic) with cooking spray and place popcorn and nuts inside.
In a medium saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly.
Clip on a candy thermometer and boil, stirring occasionally, until temperature reaches 290 degrees (about 15 minutes).
Remove candy thermometer and stir in vanilla.
Pour mixture over popcorn and stir to coat well.
Spread popcorn mixture in an even layer on prepared baking pan.
Sprinkle with sea salt and allow to cool completely before breaking into pieces to serve.
Store in an airtight container.
Makes 3 quarts.
Lisa Abraham can be reached at 330-996-3737 or at labraham@thebeaconjournal.com. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa.