Lynmar Popcorn

Serves: 4-6

Recipe by Lynmar Estate Chef David Frakes


Making wine friendly popcorn is a three step process that is easy to do and simply delicious!


Step 1: Pop the corn the old fashioned way – in the pot. Make sure it is organic!

1 C Rice bran oil (or Non-GMO corn oil)
2 C Organic corn kernels

Place oil and kernels in a very large stock pot, shake to evenly distribute, then cook over high heat until the popcorn starts to pop.
Give pot one more shake, then let the kernels pop away.
Remove lid after about 2 minutes, so that you can see how far it has come-up the sides.
Once it is about 3 seconds between ‘pops’, immediately remove from heat and let sit for one minute (to finish popping).


Step 2: Lightly toss with a neutral oil (we use extra virgin olive oil).

½ C Extra-virgin olive oil
1 T Kosher salt (or other flavored salt)

Toss well to combine, then let sit for 10-15 minutes before covering with a clean, dry towel and storing (this prevents popcorn from ‘steaming’ and becoming chewy).


Step 3: Sprinkle your favorite salt – we give you three options below. Drizzle a little more oil over top before serving

Lemon Vanilla

1 C Kosher salt
1 Lemon (fine zest only, save juice for another use)
1/2 Vanilla bean (Scraped of seeds… discard pod or use for steeping in cream)

Blend in food processor until completely mixed. Store in airtight container.


Smoked Paprika-Orange

1 C Kosher salt
1 T Smoked Paprika
1/2 Orange (fine zest only, save juice for another use)

Blend in food processor until well combined.


Johnny Jump Up

1 C Kosher salt
1 t Thyme
1/4 Edible flower

Cover flowers in salt for two days before blending (to leech out more color).


Always serve with Lynmar wine. Enjoy!