Pop Corn Two Ways

Popcorn is one of those nostalgic snacks that is wholly synonymous with fun: it reminds me of long hot summers, 90's films, sleep overs and first dates. It's one of the first things I mastered really well as a kid, in a time before microwave pop corn.

Serves 4 - 6

What you need

1/2 cup popping corn kernals

4 tablespoons coconut oil

For the flavouring

1 tablespoon coconut oil

Sriracha sauce

Zest from a lime

Chicken salt

Cinnamon

Raw cacao

Icing sugar

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What to do

Cook corn kernals in an air popper according to instructions or use the stove top method.

For the stove top method

Heat the oil in a thick-bottomed saucepan on medium high heat, allowing all of the solid oil to melt.

Put 3 or 4 popcorn kernels into the oil.

When the kernels pop, add the rest of the popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds.

This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).

Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

For the flavouring

To make the lime and chill pop corn simply combine the melted coconut oil with the Sriracha sauce, lime zest and salt to taste. Mix to combine and then pour over the popcorn, stirring well to flavour the pop corn evenly. Do exactly the same with the cinnamon and cacao.

Note: I haven't included amounts for this recipe as pop corn flavouring is very subjective, so I'll leave this up to you guys!

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