To go along with your Moët & Chandon cocktail, check out this recipe from the champagnemaker's entertaining ambassador, Katie Lee.
"I eat popcorn almost every night and I like to experiment with different flavors," she says. Maybe that's how she stays so thin.
Consider whipping up a batch of this Chinese Five-Spice Kettle Corn for your Academy Award-watching pleasure this weekend; it's cheaper than giving Kobe beef sliders to all those sloppy party crashers.
"I eat popcorn almost every night and I like to experiment with different flavors," she says. Maybe that's how she stays so thin.
Consider whipping up a batch of this Chinese Five-Spice Kettle Corn for your Academy Award-watching pleasure this weekend; it's cheaper than giving Kobe beef sliders to all those sloppy party crashers.
Katie's Recipe for Chinese Five-Spice Kettle Corn
Serves 6-8
¾ cup popcorn
¼ cup canola oil
3 tablespoons sugar
2 tablespoons Chinese five-spice powder
2 teaspoons salt
2 tablespoons unsalted butter, melted
Directions: In a pot with a tight-fitting lid over medium heat, combine popcorn, oil, sugar, spice powder, and salt. Shake constantly. When popcorn begins to pop, lower heat to medium-low. Continue to shake until popping begins to slow and transfer to a bowl. Drizzle with melted butter.
3 tablespoons sugar
2 tablespoons Chinese five-spice powder
2 teaspoons salt
2 tablespoons unsalted butter, melted
Directions: In a pot with a tight-fitting lid over medium heat, combine popcorn, oil, sugar, spice powder, and salt. Shake constantly. When popcorn begins to pop, lower heat to medium-low. Continue to shake until popping begins to slow and transfer to a bowl. Drizzle with melted butter.
