Salt & Vinegar Popcorn
Cook's Note: Reel NW's Popcorn Pairing for "Citizen Sam" is satisfyingly salty and likely to produce a pucker.
makes 2 quarts
- 2 quarts popped popcorn
- 1/4 cup malt vinegar (not all will be used)
- 1 teaspoon salt
- Special equipment: spray bottle with spray or mist nozzle
This recipe is simple, but technique is important. Read the recipe in full before beginning. If the vinegar is applied too heavily, the popcorn will shrivel.
Place the popcorn on a large, rimmed baking sheet, such as a 13x18-inch jelly roll pan. Set aside. Pour the malt vinegar into the spray bottle, or set the straw and spray top into the open vinegar bottle. First, test the spray by holding the nozzle 12 inches away from a few popped kernels and spraying twice. (Note: The goal is to create a very fine mist over the popcorn. The popcorn will shrink slightly as it absorbs the moisture, but too much moisture will cause it to shrivel.) Holding the nozzle 12 inches away from the baking sheet, move the spray bottle over the popcorn, applying 3-4 sprays of vinegar. Mix the popcorn by transferring it to a large bowl and then pour it back onto the baking sheet. Apply another 3-4 sprays of vinegar onto the popcorn. Repeat the mixing and spraying once more. Transfer the popcorn back to the bowl, add the salt and mix well.