I’ve always loved popcorn. The smell always takes me back to family nights out at the cinema, but as time has gone on the price of popcorn has gone through the roof, so I tend not to buy it anymore when watching a film at the cinema. These days, I prefer to snuggle up at home with my fiancé with a cup of tea and homemade popcorn that’s warm and sweet.
So, I have two versions of popcorn that I’m sure you will all love, but play around with the recipes and adapt them to your own taste.
No, before you say it, it has NO meat in it. It’s a recipe I saw on Kirsty Allsopp’s Crafty Christmas that makes good use of the leftover mincemeat from mince pies.
There is no actual measurements for this recipe I’m afraid. It’s just a case of heating oil in a large pan, throwing in some popcorn kernels and putting the lid on, and wait for the pop pop pop….. I would put in enough kernels to cover the bottom of the pan, or a couple of handfuls. Then once all popped, pre-heat the oven to 180°c – 190°c (gas mark 4-5) and put all the popcorn into a bowl, add a couple of tablespoons of mincemeat and stir it round with your hands so it’s mixed in well.
Spread it out on a lined baking tray and put it in the oven for about 6-10 minutes.
When it’s done, let it cool slightly. Remember, this will be a caramelised larva of heat! Only when it is cool enough to touch, break it all up into pieces, and there you have it!
You can also add other things into the mix like almonds, cranberries, more apple or sultanas etc, but I just love it as it comes.
Sugar Coated Popcorn
This one is for the sweet toothed connoisseur. It’s sweet, buttery and in no way shape or form good for you, but oh my, it’s delicious!
You will need:
110g Un-popped Kernels
2 tbsp Butter
3 tbsp Water
½ tsp Vanilla Extract.
Pop your corn kernels as per packet instructions. Put in a clean large pan with a lid and set aside.
Next, melt the butter in a pan and then put the rest of the ingredients in. Bring to the boil whilst stirring with a wooden spoon. (BE CAREFUL OF HOT SUGAR!)
Leave on a roaring boil for about a minute. Don’t stir at this point.
Now, you must be very careful here, as you have to pour your sugar mix on to your popcorn. Put the lid on and shake the contents until it’s all mixed together. I prefer to use two wooden spoons and toss them like a salad bowl, but however you do it, again, please be careful.
And there you have it! You can make it less or more buttery or sugary by having a play around with the ingredients. Try using icing sugar, or for a not-so-buttery taste, use less butter.