Popcorn
Photography by Aaron McLean.
Popcorn doesn’t have to be just for kids. Give jars of aromatic spice and chilli mixes along with a bag of corn kernels and a note on how to cook them and friends can whip up their own finger-licking bowls of popped corn.
INGREDIENTS
Popcorn
2 tablespoons vegetable oil
1/3 cup corn kernels
2 tablespoons butter
2-3 teaspoons spice mix
Spiced cinnamon sugar popcorn
4 tablespoons icing sugar, sifted
1 teaspoon each ground cinnamon and cumin
½ teaspoon each ground turmeric and nutmeg
1 teaspoon sea salt
Indian spiced popcorn
4 teaspoons smoked paprika
1 tablespoon brown sugar
1 tablespoon curry powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon sea salt
METHOD
Popcorn: Put the oil in a large saucepan over a medium heat. When hot, add the corn and put the lid on. Cook until the corn stops popping, shaking the pan occasionally to prevent it catching on the base.
Tip the corn into a large bowl, discarding any un-popped corn. Quickly wipe out the saucepan and add the butter. When melted, pour over the corn and toss to coat then add the spice mix and keep turning until everything is well combined. Transfer to a serving bowl.
Spice mixes: Combine all the ingredients in a bowl then transfer to an airtight jar.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!