Palomitas de maíz con mantequilla de ajo y médula ósea
Servings
8
Prep Time
5 minutes
Cook Time
25 minutes
Take your popcorn to another level with this decadent and flavorful recipe: Popcorn with Bone Marrow Garlic Butter! Perfect for a special movie night or an impressive snack for guests, this popcorn combines the rich, savory taste of roasted bone marrow with buttery garlic goodness.
Ingredients
-
2 beef center-cut bone marrow bones 11” (canoe cut)
- Salt and pepper
- 1/2 cup butter
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 cup popcorn kernels
- ½ tablespoon fresh parsley, chopped, plus extra optional
-
CopperBond® 5qt Dutch Oven
-
CopperBond® 2qt Saucepan
-
Provisions™ Medium Sheet Pan
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Directions
Preheat your oven to 425°F
- Place the bone marrow bones on a baking sheet, sprinkle with salt and pepper. Roast in the preheated oven for 20 minutes or until the marrow starts to bubble and is soft and easily scoopable.
- While the bone marrow is roasting, prepare the garlic butter. In a small saucepan over medium heat, melt the butter. Add minced garlic and cook until fragrant, about 1-2 minutes. Remove from heat and set aside.
- Once the bone marrow is done, carefully scoop out the soft marrow and add it to the garlic butter mixture. Mix well until the bone marrow is fully incorporated into the butter. Lastly, stir in the parsley.
- In a large pot, heat the olive oil over medium heat. Add popcorn kernels, cover with a lid, and shake the pot occasionally until the popping slows down (about 3-4 minutes).
- Drizzle the bone marrow garlic butter mixture over the popcorn and toss gently to ensure even coating. Serve in individual paper bags or bowls.
- Season with additional salt, pepper, and extra parsley to taste.
- Serve immediately and enjoy!
