Popcorn

Name: Popcorn
Yield: 2 servings
Cuisine: British
Ingredients: 1 tablespoon Canola Oil (Vegetable Oil); 1/4 cup (60 g) Popping Corn Kernels; <Flavour Suggestions>; 1 . Salt & Pepper; 2 . Butter & Salt & Spices (e.g. Curry Powder); 3 . Vinegar & Salt; 4 . Butter & Soy Sauce; 5 . Parmesan Cheese & Mixed Herbs & Salt; 6 . Cinnamon & Icing Sugar; 7 . Salted Caramel; 8 . Muscovado & Kinako (Ground Roasted Soy Beans)

Hiroko Liston @hirokoliston

Melbourne, Australia

Store a jar of Popping Corn Kernels in your pantry so that you can make ‘Popcorn’ any time. Heat 1 tablespoon Oil in a saucepan and 1/4 cup Popping Corn. Don’t you dare add any more! This amount will give you more than you can enjoy with your friend. Season as you like. I have listed my suggestions below. The above photo is Butter & Curry Flavour. I added some Garlic Powder as well. Popcorn is easy and cheap, but, above all, it’s fun to make.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

1 tablespoonCanola Oil (Vegetable Oil)
1/4 cup (60 g)Popping Corn Kernels
<Flavour Suggestions>
1. Salt & Pepper
2. Butter & Salt & Spices (e.g. Curry Powder)
3. Vinegar & Salt
4. Butter & Soy Sauce
5. Parmesan Cheese & Mixed Herbs & Salt
6. Cinnamon & Icing Sugar
7. Salted Caramel
8. Muscovado & Kinako (Ground Roasted Soy Beans)

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Steps

1

How to make Popcorn: Heat Oil in a saucepan over medium heat. Add Popping Corn Kernels. Cover with a lid. When the corn starts popping, shake pan frequently to prevent corn kernels from burning, and cook until corn stops popping.
2

If you want to add Butter: I recommend to cook corn with Canola Oil (or Vegetable Oil) and drizzle melted Butter over the popped corn and mix to combine. 2 tablespoons (30g) Butter will be enough.
3

Dry Seasoning: Simply sprinkle over the popped corn.
4

Sugar, Spices & Salt: Finely ground type naturally works better than coarsely ground type.
5

Salted Caramel: You can use Salted Caramel Sauce. If you want to make it, place 2 tablespoons Golden Syrup, 1/4 cup Caster Sugar and 2 tablespoons (30g) Butter (and No Cream) in a small saucepan over low heat. Cook until golden. Stir in 1/4 teaspoon Salt.
6

Muscovado Syrup: Combine 1/2 cup Muscovado and 1/4 cup Hot Water in a saucepan and heat over medium-low heat until slightly thickened. Add a pinch Salt. Coat the popped corn with the syrup, then sprinkle ‘Kinako’ over.