Popcorn-plain and flavored

From Gourmet Magazine September 2003

Plain:
2 tablespoons vegetable oil
1/3 cup popcorn kernels
Heat oil with 3 popcorn kernels in a 3-quart heavy saucepan over moderate heat, covered, until 1 or 2 kernels pop. Quickly add remaining popcorn, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.

Maple Pecan:
1 cup pecans (3 1/2 oz), toasted and coarsely chopped
About 8 cups plain popcorn
3/4 stick (6 tablespoons) unsalted butter
1 1/2 cups pure maple syrup
1/2 teaspoon salt

Special equipment: a candy thermometer

Toss together pecans and popcorn in a large bowl.
Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon.
Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Add syrup and salt, then boil, without stirring, until mixture registers 300°F on thermometer, 15 to 20 minutes.
Pour syrup over pecans and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan. Cool completely, then break into bite-size pieces.

Parmesan Pepper:
2 tablespoons extra-virgin olive oil
About 8 cups hot plain popcorn
1 oz finely grated Parmigiano-Reggiano (1/3 cup)
1/2 teaspoon black pepper
1/4 teaspoon salt
Drizzle oil over hot popcorn in a large bowl and toss to coat, then toss with cheese, pepper, and salt.

Chili:
1/2 teaspoon salt
1/2 teaspoon chili powder
Scant 1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon cayenne
About 8 cups hot plain popcorn
Stir together salt and spices in a small bowl. Sprinkle over hot popcorn in a large bowl and toss to coat.

Caramel-Almond:
1/2 cup popcorn kernels, freshly popped
2 cups whole almonds
1 1/4 cups (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
1/4 teaspoon baking soda
Preheat oven to 250°F. Generously butter heavy large baking pan. Mix warm popcorn and almonds in prepared pan. Place in oven while preparing syrup.
Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255°F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, almond extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and almonds, gently stirring to coat popcorn and nuts completely. Bake until caramel feels dry, stirring frequently, about 1 hour 20 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)