I love popcorn, it’s such a great snack… not to mention a great vehicle for enjoying masses of butter. We eat popcorn all the time – not only is it fun to eat, it’s five minutes of entertainment for grandkids who loves to listen to the kernels pop-pop-popping. Anyway, I think I have finally nailed the method, so I thought I should share it with our lovely readers. This recipe makes enough for me and, well, I suppose the kids can have some!
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Apparently you can store it in a glass jar, but as I never, ever leave a single piece uneaten, I can’t vouch for that. If you can, buy organic popping corn from your health-food shop. You will need an oil with a high smoke-point, such as rice bran, canola or coconut. I find sunflower works the best.
Heat two tablespoons of oil in a stainless steel, medium-sized saucepan with a lid. Pop in two kernels of corn. When they’ve popped, remove the pan from the heat and add 1/4 cup popping corn and cover with lid.
Count 20 seconds then put the pan back onto the heat. The corn should start popping almost straight away and go nuts for about 20 seconds – note: don’t shake it! When it stops popping, quickly remove the lid and tip popcorn into a colander.
Chuck a hefty knob of low-salt butter into the hot pan and swirl it round to melt, then pour this and the popcorn into a bowl. Drizzle with two teaspoons of runny honey and stir until the popcorn is coated in the sweet-savoury yummyness.