HERBES DE PROVENCE CARAMEL CORN

ROQUEFORT, FRANCE :: PASTEURIZED SHEEP’S MILK

Popcorn is one of the more popular accompaniments at Casellula. This caramel corn is made a little more interesting with the addition of herbes de Provence, a blend of herbs that comes from southern France—just like the Roquefort. The crunch of the popcorn contrasts with the creaminess of the cheese, and the sweetness of the caramel both brings out the natural sugars in the cheese and plays against its sharp intensity.

YIELD: 3 QUARTS

PREP TIME: 15 MINUTES

COOK TIME: 45 MINUTES

2 tablespoons grapeseed oil or canola oil

5 ounces dry popcorn kernels

½ teaspoon baking soda

1 tablespoon vanilla extract

2 ounces unsalted butter

1 cup light brown sugar

¼ cup light corn syrup

2 tablespoons herbes de Provence

1 teaspoon salt

Over medium-high heat, warm a large stockpot, with the lid on, for 3 minutes. Remove the lid and add the oil. Drop a couple of kernels of popcorn in the pot and cover. Continue cooking until the kernels have fully popped.

Add the rest of the kernels. Shake vigorously, keeping your hand on the lid, for about 5 minutes or until the popping slows to several seconds between pops.

Remove the pot from the heat, remove the lid, and pour the popcorn into a large mixing bowl. Set aside.

Line a baking sheet with parchment paper. Set aside.

Preheat the oven to 300°F.

In a small bowl, mix together 2 tablespoons warm water, the baking soda, and the vanilla extract. Set aside.

In a medium saucepan over medium heat, bring the butter, brown sugar, and corn syrup to a boil. Continue to cook until the mixture has reached 260°F as measured with a digital thermometer, about 5 minutes. Turn off the heat.

Add the baking soda mixture. Stir well. The mixture will bubble a bit.

Add the herbes de Provence and salt, and stir well, about 20 seconds.

Pour the caramel over the popcorn. Stir the popcorn until well coated, and spread on the baking sheet.

Bake the popcorn for 20 minutes, tossing occasionally with a spatula. Remove a kernel and set it on the counter until cool. Test it to make sure it’s crispy. If it’s still chewy, continue to bake for another 10 minutes. Repeat the test.

When the popcorn is crisp, remove the baking sheet from the oven and set it on a heat-proof surface. Continue to stir the hot popcorn until it’s cool, to prevent it from sticking together.

Store in an airtight container at room temperature.

Chef’s note: Make ahead. It will keep for up to 1 month.

Other cheeses to serve with this accompaniment: Pleasant Ridge Reserve, Moses Sleeper, or any firm, nutty cheese.

Creative suggestions: Play around with the seasonings. Indian garam masala or pumpkin pie spice are great substitutes for the herbes de Provence.