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High-brow popcorn? Yes, please!

Here's a piece of random foodie trivia to bust out at a cocktail party: At what temperature does a perfectly contained kernel of corn bust out into a fluffy piece of popcorn? Ideally, 479 degrees. Turns out that it is also the name of a fabulous line of popcorn in wonderfully snobby, sophisticated flavors -- which makes it sooo much different than those giant tins still lingering from Christmas, right? Check out the Black Truffle + White Cheddar (surprisingly subtle and yummy), Madras Coconut Curry + Cashews (complex, with an almost smoky layer, which works better than you think), and Chipotle Caramel + Almond (which sports an addictive tingle well).

Jean Arnold, a Cordon Bleu-trained chef, started making gourmet popcorn in her San Francisco kitchen, and now she has a superb website,, where you can order smartly packaged samplers of the totally unique munchie, which she still whips up in small batches.