Recipe Review: I'd had a craving for popcorn for a few weeks. I was finding it hard to find un-popped corn kernels (what else is new around here). So when I found some I made some that afternoon! Ever since I tried the sweet & salty popcorn at the cinema here I was hooked, but I wanted a sugar free alternative and this is what I tried. Yum!
Cooking time: 5 – 10 minutes Serves: 1 – 4 snacky adults
Preheat oven: Stove top only
- 1/3 cup popcorn kernels
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch fresh nutmeg
- 1 tablespoon butter
- 1 tablespoon maple syrup
- optional: 1/4 teaspoon salt - I like salty-sweet combinations, but leave it out if you're not a fan
1. Pop the popcorn following your preferred method*. Combine the cinnamon, ginger, and nutmeg in a small bowl.
2. Melt the butter either in the pan or in the microwave and whisk in the maple syrup. Drizzle this over the fresh popcorn, stirring the popcorn as you pour to make sure it gets evenly distributed.
3. Sprinkle half the spice mixture over the popcorn, cover the bowl with a dinner plate, and shake vigorously. Taste the popcorn and if you'd like more spice, add the other half of the spice mix and shake again. Eat immediately!
* I used the stove top method.
1. Stovetop, in a pan - The old-fashioned way, the way most of us made popcorn before these bags came along. All you need is a big pot with a lid. This method, while great for the home, doesn't help those of us who like our popcorn at the office.
2. • Take a deep heavy pan - at least 4 litres/quarts. Film the bottom lightly with corn or vegetable oil and set over medium heat. Pour in popcorn kernels in one layer, no more, and cover tightly. When you hear popping start, take the handles and shake back and forth to keep the kernels distributed evenly. When the popping slows, turn off the heat and remove the lid. Hey presto - snowy kernels! Salt or drizzle real butter on top.