Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well. Cover and cook over medium-high heat for 3 to 5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels.
Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce. Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold.
Author's Comments
Variation: Omit chili sauce and add 1 tsp. dry mustard, 1 tsp. paprika, 1/2 tsp. ground coriander and 2 tbsp. chopped fresh chives to melted butter.
Instructions
Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well. Cover and cook over medium-high heat for 3 to 5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels.
Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce. Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold.
Author's Comments
Variation: Omit chili sauce and add 1 tsp. dry mustard, 1 tsp. paprika, 1/2 tsp. ground coriander and 2 tbsp. chopped fresh chives to melted butter.
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