SCOTT CONANT’S ALEPPO POPCORN WITH PARMESAN AND HERBS ACTIVE: 10 min l TOTAL: 20 min l SERVES: 6
3 1 ½
tablespoons plus ½ cup vegetable oil cup popcorn kernels cup mixed fresh herbs (such as sage, rosemary and parsley) 4 tablespoons unsalted butter 2 teaspoons Aleppo pepper flakes 3 tablespoons grated parmesan cheese Flaky sea salt
1. Heat 3 tablespoons vegetable oil and a few popcorn kernels in a large pot or Dutch oven over medium heat until 1 kernel pops. Add the rest of the kernels, cover the pot and cook, shaking the pot occasionally, until the popping subsides. Transfer the popcorn to a large bowl. 2. Wipe out the pot and add ½ cup vegetable oil. Add the herbs and fry, stirring, until crisp, about 1 minute. Remove with a slotted spoon and add to the popcorn. 3. Put the butter and Aleppo pepper in a microwave-safe bowl; microwave until melted. Drizzle over the popcorn, sprinkle with the parmesan and toss together. Season with salt.
MARC MURPHY’S SPICED ROSEMARY NUTS ACTIVE: 5 min l TOTAL: 25 min l SERVES: 6
3 2 2 2 ½
cups salted mixed nuts tablespoons unsalted butter, melted tablespoons coarsely chopped fresh rosemary tablespoons packed dark brown sugar teaspoon cayenne pepper
1. Preheat the oven to 350˚. Toss the nuts, melted butter, rosemary, brown sugar and cayenne in a large bowl until combined. Spread the coated nuts in a single layer on a rimmed baking sheet. 2. Bake the nuts until fragrant and toasted, about 10 minutes. Let cool completely before serving.
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