26th Aug 2011


Popcorn, Salt, Butter, Caramel, Prawns, Snacks, Party Food

No movie night is complete without popcorn but it doesn’t have to be plain old butter or salt. Try out some of these tasty popcorn variations to get your tastebuds popping.

Salt or butter popcorn
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt
25g melted butter

Mix together the unpopped popcorn and oil in a small bowl. Pour the coated corn into a large brown paper bag, sprinkle in the salt and shake to combine. Fold the top of the bag over twice to seal in the ingredients.
Cook in the microwave at full power for 2½ to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.
Coat with melted butter if desired

Spicy popcorn
Bowl of popcorn, as above, without butter
55g low salt butter
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground paprika
4 teaspoons salt
4 teaspoons sugar

1. Melt the butter with the spices in another pan then pour over the popcorn.
2. Put everything in a plastic sandwich bag and shake well, making sure all the pop corn is coated in the spicy butter.

Toffee popcorn
Bowl of popcorn, as above, without butter
40g brown sugar
2 tablespoons golden syrup
40g unsalted butter

Melt the butter, add the brown sugar and golden syrup and stir over a high heat for one to two minutes.
Pour the toffee sauce over the popcorn, replace the lid and shake to mix. Pour into a bowl and serve once cooled a little.

Fruity chocolate popcorn
Bowl of popcorn, as above, without butter
300g dark chocolate, 50% cocoa solids
100g raisins or other dried fruit

1. Melt the chocolate in a bowl over pans of simmering water or use the microwave. Pour the popcorn and the raisins or dried fruit into the dark chocolate and stir until well coated. Spread the coated popcorn on to a baking tray lined with non-stick baking paper. 2. Allow to cool, will keep in an airtight container for two to three days

Popcorn balls
Bowl of popcorn, as above, without butter
75g unsalted butter
100g marshmallows
1/4 cup light brown sugar

Melt the butter in a saucepan over low heat and add the marshmallows and sugar. Stir until melted and combined.
Place the popcorn in a large bowl and carefully pour the marshmallow mixture over the top. Mix together well.
Use dampened hands to shape the mixture into balls and place on a tray covered with baking paper allow to set.

Popcorn prawns
1 lb of small prawns, defrosted if frozen
2 beaten eggs
Dash of cayenne pepper
Oil for frying

1. Combine the breadcrumbs and the cayenne pepper in a bowl.
2. With a slotted spoon, dip a spoonful of prawn in the eggs, then drop them into the cayenne/breadcrumb mix.
3. Toss with a fork to coat thoroughly.
4. Deep fry until golden brown.
5. Drain and eat like popcorn.


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