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Gorpcorn

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Makes 4 servings 1x

Time 10 minutes

Units Scale

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup popping corn
  • 1 cup raisins
  • 1 teaspoon salt
  • 1 cup raw unsalted peanuts

Instructions

  1. Put the oil in a large pot and turn the heat to medium; add 3 corn kernels and cover.
  2. When the kernels pop, remove the lid and add the remaining popcorn. Cover and slide the pot back and forth over the burner, holding the lid in place until the corn begins to pop. Cook, continuing to shake the pot occasionally, until the popping sound stops, 3 to 5 minutes. Transfer the popcorn to a large bowl, add the raisins, sprinkle with the salt, and toss.
  3. Put the pot back on the stove over medium-low heat. Add the nuts and cook, shaking the pan until they’re fragrant and just beginning to brown, 1 or 2 minutes. Add the nuts to the bowl with the popcorn and raisins and toss again. Serve immediately (or store in an airtight container for up to a couple of days).

– The VB6 Cookbook

Recipe variations

Microwave Gorpcorn
Cut the ingredients in half and figure two servings instead of four. Use roasted peanuts if you want to save an additional step. Combine 1/4 cup popping corn with 1/4 teaspoon salt in a medium microwave-safe dish or popcorn popper designed for the microwave. Microwave on high for 2 to 3 minutes, until there are 4 or 5 seconds between pops. Open the dish container carefully because steam will have built up. While the popcorn is warm, transfer it to a bowl and toss with 1/2 cup each peanuts and raisins and 1/2 teaspoon salt.

Chile-Cherry Gorpcorn
In Step 2, when you add the salt, sprinkle the popcorn with 1 tablespoon chili powder (with or without a pinch of ground red chile or cayenne), and toss with dried cherries instead of the raisins.

Kettle Gorpcorn
Especially good with hazelnuts or pecans instead of peanuts. In Step 2, before transferring the popcorn to the bowl, drizzle it with 2 tablespoons maple syrup and toss it in the pot. Add 1 teaspoon cinnamon along with the salt.

Basil Gorpcorn
Try this with cashews instead of peanuts and use unsweetened coconut (ribbons are better than flakes) instead of raisins. In Step 2, before transferring the popcorn to the bowl, toss it with 1/2 cup chopped fresh basil.

Mediterranean Gorpcorn
Use olive oil instead of vegetable oil to pop the corn and substitute almonds for the peanuts and chopped apricots or dates (or a combination) for the raisins. Add 1 teaspoon cumin along with the salt in Step 2.

Seaweed Gorpcorn
Walnuts are a good substitute for the peanuts here. In Step 3, when the nuts are just about toasted, add 1/2 cup shredded nori, arame, or dulse to the pot to cook for the last 30 seconds or so.

Tropical Gorpcorn
Substitute macadamia nuts for the peanuts and chopped dried mango, pineapple, or papaya for the raisins. Add 1/4 cup unsweetened coconut ribbons along with the fruit in Step 2.