Ok, true confession time time, everyone. I mentioned this a tad bit waaaay last October, but here I’m forcing it on you again. 😉 I have an obsession, one that began back when I was thirteen. And this one doesn’t involve chocolate in any way…or maybe, if you eat chocolate while doing it. So what is this obsession? It’s not yodeling. It’s…old movies.
And when I say “old movies” I’m not talking about movies from the 80s, 70s, or 60s. I get a little annoyed when people think that’s old. 🙂 Nope, I mean movies from the 20s, 30s, and 40s. Especially the 30s. That’s where the true obsession dances around like a happy little pixie at a Renaissance festival.
So if old movies bore you, you might want to skip down to the recipe before you fall asleep. When I was 13 I watched Bringing Up Baby (from 1938) with Katherine Hepburn and Cary Grant. After that there was no turning back. Some of my favorites are The Thin Man, Hobson’s Choice, and Eyes Without a Face. And if you’re looking for horror or gore, check out 1940s-1950s Japanese cinema. They have it goin’ on.
So what does this have to do with anything, you ask? Well, one can’t watch all of those classics without a little somethin’ somethin’ to munch on, am I right? That’s like a law, I’m pretty sure, isn’t it?
And whether you’re watching Buster Keaton’s Steamboat Bill, Jr or a recent Marvel movie, popcorn is necessary. Popcorn is a must. And ain’t nothing worse than bad popcorn with a movie.
This is not bad popcorn. This is the popcorn we all dream about during a movie. Why? It has caramel! It has nuts! It’s butter! It’s amazing! And it makes a goodly amount! So tomorrow when you turn on Turner Classic Movies and find out that Notorious starts in ten minutes, you’ll be all set. FYI: I’ve been obsessed with that channel for years. That, PBS, and HGTV are pretty much the only channels I watch.
Are any of you fans of classic movies? What are your favorites?
- ½ cup umpopped popcorn (it'll be about 15 cups when popped)
- 3 cups pecan halves
- ½ cup butter
- 2 tbsp unsulphured molasses
- 3 tbsp honey
- ¾ cup organic cane sugar
- ½ tsp baking soda
- Salt to taste
- Preheat the oven to 200 degrees F.
- Pop the popcorn and place in a large bowl. Set aside.
- Chop the pecans roughly and toast them in a pan over low heat until they begin to smell fragrant, about five minutes. Add to the popcorn.
- In a medium saucepan melt the butter. Add in molasses, honey, and cane sugar. Bring to a boil, stirring every once in a while, and let simmer for five minutes.
- Remove from heat and add baking soda. It will foam up.
- Pour over popcorn mixture and toss to coat every last piece.
- Spread out on rimmed baking sheet and sprinkle with salt.
- Bake for an hour, stirring every 15 minutes.