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!
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.