I was listening to NPR one day several months ago and they were talking about J. D. Salinger and at the end of the bit they gave his popcorn salt recipe. Since I was driving I couldn't write it down but later I looked it up and listened to my very first podcast. It was on Christopher Kimball's Milk Street.
If I was a true blogger I would write all sorts of lovely prose about it and post a fancy picture. But I am not so here is the recipe.
1/4 Cup Diamond Crystal Kosher salt,
4 t. garlic powder,
2 t. onion powder,
2 t. Curry (I used Penzy's NOW Curry),
2 t. paprika,
2 t. marjoram,
2 t. dill.
The directions were to grind it with a mortar and pestle but I don't think I remembered that.
It is very good on popcorn.
However I have recently been using it on all sorts of things. Eggs, Polenta, mashed potatoes. It is a good blend. I wonder what I will use it on next!
Now I want some popcorn!
Hugs,
Nancy
I love a good popcorn topping! Does it stay on without butter?
ReplyDeleteProbably will if you mush it in the mortar and pestle.
ReplyDelete