zoom Martha's popcorn

    Save to your scrapbook

    Martha's popcorn

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Martha's popcorn

    • Children's
    • Preparation time: 5 minutes + cooling
    • Cooking time: 15 minutes
    • Total time: 20 minutes + cooling

    Serves: 2

    Ingredients

    1 tbsp olive oil
    50g popcorn maize 

    Method

    1. Put a large heavy-based saucepan (preferably one with a glass lid) on a medium heat and add the olive oil. Preheat the oven to 140°C, gas mark 1.

    2. Allow the oil to heat up for about 1 minute, then add 2-3 kernels of the corn. Put the lid on and swirl the pan to coat them in oil. Heat the popcorn, shaking occasionally, until they start to pop. Once the first
    3 kernels have popped, you’ll know the oil is hot enough. Use tongs to remove the popped corn, then add the remainder of the kernels. Hold the lid on tightly and shake until the majority of the kernels have popped.

    3. Once the popping has slowed to every 2-3 seconds, remove from the heat and pour into a large bowl, removing any unpopped kernels you find.

    4. Season the popcorn using one of my suggestions below (or design your own), stirring until each piece is well coated. Spread the popcorn out onto a baking tray and bake in the preheated oven for 10 minutes to dry it out and seal on the seasoning.

    5. Cool for 5-10 minutes, return the warm popcorn to the bowl and toss using two large spoons to ensure each piece is fully separate. Enjoy warm, or allow to cool completely before transferring to an airtight container to store.

    Your recipe note

    Edit your recipe note

    Alternative toppings

    Cinnamon cookie
    25g butter
    25g honey
    50g crunchy Biscoff spread
    ½ tsp ground cinnamon

    1. Melt the butter and honey in a small saucepan over a medium heat for 1-2 minutes, until thick. Remove from the heat and stir in the Biscoff spread and cinnamon.

    2. Once melted, drizzle over the popped corn and stir well. Continue to steps 4-5 above.

    Chilli & lime
    25g butter
    Juice of ½ lime
    ½-1 tsp mild chilli powder
    Zest of 1 lime
    Pinch of salt

    1. Melt the butter and lime juice in a small saucepan. In a small bowl, combine the chilli powder, lime zest and salt.

    2. Pour the butter over the popcorn and coat. Season with the spices. Continue to steps 4-5.
     

    Marmite & cheese
    25g butter
    1 tsp Marmite
    25g Parmigiano Reggiano, finely grated

    1. Melt the butter and Marmite in a small saucepan until combined.

    2. Pour the melted mixture over the popcorn and stir to coat, and then add the cheese. Continue to steps 4-5.

    Bacon & pecan
    25g butter
    75ml maple syrup
    3 rashers streaky bacon, cooked until crisp, then crushed
    25g pecan nuts, chopped

    1. Melt the butter and maple syrup together in a small saucepan over a medium heat and simmer for 2-3 minutes until bubbling and thick.

    2. Pour the mix over the popcorn, stir, then add the bacon and nuts. Continue to steps 4-5.

     

     

    Comments

    Average user rating

    0 stars

    Glossary