Peachy the Magazine Fall 2017 - Page 68

POPCORN WITH SESAME-GLAZED PISTACHIOS Makes 18 cups ⁄ 3 cup vegetable oil 1 ½ cup popping corn Kosher salt 3 tablespoons extra-virgin olive oil 2 tablespoons sugar 2 tablespoons toasted sesame seeds stirring, for 1 minute. Scrape the pista- chios onto the prepared baking sheet and bake for about 10 minutes, until bubbling. Scrape the pistachio mixture into the popcorn and toss well. Let cool before serving. Recipe from Martha Wiggins, Food & Wine 2 teaspoons soy sauce ½ teaspoon garlic powder 2 cups shelled unsalted pistachios (8 ounces) Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a large saucepan, combine the vegetable oil and popcorn, cover and cook over moderate heat until the corn starts to pop. Cook, shaking the pan until the popping stops, 3 to 5 minutes. Transfer the popcorn to a large bowl and season lightly with salt. Wipe out the saucepan. Add the olive oil, sugar, sesame seeds, soy sauce, garlic powder and 2 teaspoons of salt and cook over moderate heat, stir- ring, until the sugar dissolves, about 3 minutes. Add the pistachios and cook, 66 PEACHYTHEMAGAZINE.COM u NOTE: This video from Food & Wine takes you through the recipe step-by-step. MAKE AHEAD: The mix can be made early in the day and stored in an airtight container at room temperature.