Buffalo chicken wings and mini hot dogs fare well during game day, but sometimes us food sophisticates need something a little bit more, well, fancy and sophisticated to go with our sparkling wine and imported beer.
Good thing some of L.A.’s most notable chefs are on the same page, including Jordan Kahn of Red Medicine, who came up with the brilliant idea of gussying up his popcorn with Nutella, the delightful, Italian, hazelnut, “I want to lick the jar clean,” sweet treat that goes with just about anything. The former pastry chef at XIV, definitely believes in continuing the sinful love affair of sweet and salty.
Jordan Kahn’s Recipe for Nutella Buttered Popcorn
150g finely chopped unsweetend chocolate
100g fined coconut oil
1 tsp coarse sea salt
1/4 tsp smoked paprika powder
1 bag microwave buttered popcorn
Microwave popcorn according to instructions. Immediately remove the bag and spread out on a sheet pan or cookie sheet. Store in the freezer along with a large metal bowl. Allow the popcorn to remain in the freezer for at least 15 minutes before proceeding. In the microwave, melt together the unsweetened chocolate, coconut oil, and Nutella over the low heat setting. Work in 30-second intervals and stir between each cycle to prevent scorching. Remove the bowl and the popcorn from the freezer and transfer the popcorn to the bowl. Line the cookie sheet with wax or parchment paper. Drizzle the chocolate mixture over the popcorn and stir vigorously to coat, using a rubber spatula. Sprinkle the salt and paprika over the mixture. Transfer to the cookie sheet and using your fingers, separate the kernels as much as possible. Return to the freezer until you’re ready to eat.