Serves 4 / Vegetarian
It is difficult to have a home-cinema night without popcorn, so why not try this recipe and all its variations? Serve the popcorn in a big bowl or in paper cornets for each person.
- plain popcorn
- 3 tbsp sunflower oil
- 75g (3oz) popcorn
- 25g (1oz) butter
- Pinch of salt
- Heat the oil in a medium saucepan. Add the popcorn and swirl the pan to coat the popcorn in oil. Turn down the heat to low, cover, and the corn should start to pop in a couple of minutes. As soon as it stops popping (after 5–7 minutes), take the saucepan off the heat and add the butter and salt. Put the lid back on the pan and shake to mix. Pour out into bowls and leave to cool a little.
- TOFFEE POPCORN
- Cook the popcorn as for the plain popcorn recipe, but while the corn is popping, make the toffee coating by melting 25g (1oz) butter in a small saucepan. Then add 25g (1oz) brown sugar and 1 generous tablespoon golden syrup and stir over a high heat for 1/2–1 minute until thick. Pour the toffee over the popcorn, put the lid on the pan and shake to mix. Pour out into bowls and cool a little before serving.
- Spiced popcorn
- Cook the popcorn as for the plain popcorn recipe as far as removing the pan
- from the heat. In a bowl, mix 11/2 teaspoons each of ground cumin and coriander seeds with 1/2 teaspoon each of medium-strength curry powder and ground paprika and 3/4 teaspoon ground cayenne pepper. Heat 2 teaspoons sunflower
- oil in a frying pan, add the spices and stir for about 30 seconds until lightly toasted. Throw in 25g (1oz) caster sugar and 3/4 teaspoon salt, stir, then add
- all of this into the popped popcorn in the saucepan, toss and empty into
- a big bowl.
- TOFFEE POPCORN