One of these things is not like the other…
And please stop looking at me that way.
Awkward.
Last week in Carmel, I was surrounded by lavender. Carmel Valley Ranch has fields of it everywhere—on menus, in vases, even on plates. It was so prevalent that I told everyone I had to use it in a recipe, and decided to make lavender vanilla popcorn. Popcorn feels like a cheat recipe, but it’s a very good one.
I’ve generally avoided floral flavors because they can remind me of pollen and make me sneeze. But this lavender is different. It doesn’t taste like dirt and flowers; it’s subtle, sweet, and balanced with salt so it tastes indulgent and addictive. I wanted to shovel handfuls into my mouth.
Adding sparkling colored sugar takes it over the top. Sprinkles are life.
Don’t be scared.
White Chocolate Lavender Vanilla Popcorn
Yield:
2
to 3
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Ingredients
- 2 1/2 tablespoons dried lavender, make sure it’s food grade
- 3 tablespoons vegetable oil
- 1/2 cup popcorn kernels
- 1 1/2 teaspoons salt
- 3/4 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1–2 tablespoons milk
- 8 ounces high-quality white chocolate, melted
- Colored sugar for sprinkling
Instructions
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A few hours (or at least 30 minutes) before popping, pour the oil into a bowl and add 1 tablespoon of dried lavender. Let it steep for at least 30 minutes, then remove the lavender with a slotted spoon. Heat a large pot over medium-high and add the infused oil. When hot, add a few kernels; once they pop, add the rest and cover. Reduce heat to medium and shake the pot every few seconds until popping stops.
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In a bowl, whisk together the powdered sugar, vanilla bean paste, 1 tablespoon of milk and 1/2 tablespoon of lavender. If the glaze is too thick, add milk a few drops at a time; if too thin, add more powdered sugar a tablespoon at a time until you reach a drizzling consistency.
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Drizzle the popcorn first with the lavender-vanilla glaze, then with the melted white chocolate. Immediately sprinkle with the remaining lavender and colored sugar. Spread the popcorn on a baking sheet in clusters and let it sit for about 15 minutes or until the chocolate and glaze firm at room temperature. Serve and enjoy.
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Alright, I’m done putting flowers in your food. Swear.