Sep 17, 2019 Last Updated 6:31 AM, Nov 9, 2017


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Executive Chef at Marion Street Cheese Market in Oak Park, IL, Leonard Hollander brings us this 'Hopcorn' recipe.

Read more about this and related recipes in Material Handling: Artisan Popcorn, Caramel and Kettle Corn by JMPurePastry.


Hop Butter:

1 oz/28 g low-alpha, whole cone hops
3.5 oz/100 g shallots, thinly sliced
1 lb/454 g unsalted butter

Melt butter in a small pot. Add shallots and simmer until soft, about 8 minutes. Add hops and simmer for 5 minutes. Remove from heat and allow to cool at room temperature for 20 minutes. Strain through a fine-mesh sieve and reserve for later use.

Lemon Honey Shake:

2.6 oz/75 g salt
Rind of 1 lemon
7 oz/200 g granulated honey

1. Combine salt and lemon rind in the base of a blender and pulse to combine, allow to dry at room temperature for 3 days.

2. Place granulated honey into the blender and pulse to pulverize. Combine with salt.


4.4 oz/125g grapeseed oil
7 oz/200 g Fireworks popcorn
0.17 oz/5g tsp salt

1. Place the oil into a 6-qt pressure cooker or a pot with a tight fitting lid and heat for 2 minutes over medium heat. Add popcorn kernels, keeping lid tight and shaking until popping stops. Drizzle with hop butter and sprinkle with Lemon Honey Shake.

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