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Martha's popcorn
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Serves: 2
1 tbsp olive oil
50g popcorn maize
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.
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.
Typical values per serving:
Energy |
637kJ 153kcal |
---|---|
Fat | 9g |
Saturated Fat | 1.2g |
Carbohydrate | 12g |
Sugars | 0.5g |
Protein | 2.6g |
Salt | trace g |
Fibre | 6.1g |
per 30g plain popcorn serving
This recipe was first published in Tue Jul 16 10:21:00 BST 2019.
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