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Spicy Popcorn

27 Apr 2018

Not strictly a canape, I know, but I have just discovered homemade popcorn.  I can’t argue that  I am very late with my discovery and I know everyone already knows it’s fantastic, but I agree, it is quite fantastic.  Seeing those little yellow nuggets of hard corn grow and almost pop into life. White, fluffy and almost calorie free is nothing short of miraculous.  And what’s more - it’s delicious and almost as quick to make as reaching for a packet of crisps.  So if you have not found it already, why not be healthy and virtuous and give the recipe a try.   Feel free to add your own flavouring, the one below is just one of many ideas.

 

 

Ingredients - serves a few or just one or two, just depends how much you love it.

 

100gm popping corn

15ml vegetable oil

 

Flavouring:

2 tsp cumin seeds, toasted and ground (or use ready ground straight from the jar, but use less)

2 tsp fennel seeds, toasted and ground (or use ready ground straight from the jar, but use less)

0.5 tsp hot smoked paprika

Salt to taste

1 tbs mild oil

Method

 

Heat the cumin and fennel seeds in a pan until they start to smell aromatic.  Cool and then grind either with a coffee grinder or with a mortar and pestle.  Add the smoked paprika.

 

Heat the 15mls of oil in a large lidded pan on a medium heat.  Add the corn.  Once it starts to pop, which takes a few minutes, shake the pan frequently.  Keep the lid on as the corn likes a moist atmosphere.

 

Continue shaking until the corn is only popping occasionally.  This can take a few minutes.  

 

Transfer the corn to a large bowl, sprinkle over the spices and drizzle the oil over.  Finally add salt to taste.

 

 

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