Was poking about in the Armageddon cupboard today whilst writing a meal plan for next week and trying to use some existing stocks. While poking about and mentally constructing meals, I decided to use some popcorn. Idly reading the instructions, I noticed that it could be done in the microwave, so I though I would have a go, having previously always done it on the hob.
Home Made Popcorn
60g is a couple of handfuls. I was going to use a plate, but wasn’t sure it would stand up to the length of cooking time with not much moisture in there. I didn’t want to crack it, so I used cling film over the top of the bowl.
Mike likes the salted savoury popcorn version, so I sprinkled over salt, and ground lots of pepper, but it all kept falling to the bottom of the bowl. So I melted in a tablespoon of butter, and mixed it all well, which worked beautifully. You could use any fat of course, including a vegan spread or coconut.
What was the savoury popcorn like?
I said to Mike that it would be best eaten today, to which he replied that it shouldn’t be a problem. It was all gone within the hour!
This is a quick and healthy snack which could be used in packed lunch boxes too.
Variations of home made popcorn
Well there are lots of those! Butter (or non-dairy spread) flavoured with very finely chopped rosemary, mint or oregano. Or flavour your butter with tandoori spice, or any other curry spices. Or try some peanut butter melted in; Marmite; white miso or tomato puree
I tried some recently dressing the popped corn with porcini powder, Parmesan, Aleppo pepper and butter. Divine! Deeply savoury and a little bit warm from the pepper
Or for sweet versions use honey, maple syrup, agave, jaggery, crunchy demerara or anything else you fancy.
After my experience with the salt and pepper, I would recommend any dry flavourings are moistened with a little butter to make them stick.
Ingredients
- 60 g popcorn Asda 500g/£1.25, 15p
- salt and pepper
- 1 tblsp butter £1.55/250g, 9p
Instructions
- Put the popcorn in a microwaveable bowl and cover.
- I was going to use a plate, but wasn’t sure it would stand up to the length of cooking time with not much moisture in there. I didn’t want to crack it, so I used cling film over the top of the bowl.
- Now, microwave at 800 watts for 4-5 minutes. I had to turn my microwave
power down. If you can’t turn yours down, just keep an eye on them.
- They will take a little while to start, but when they do it's fast and furious. There are always kernels that refuse to pop, and I haven't yet found a way to make them.
- Remove all the popped kernels from the bowl and dress with the butter, melted, and salt and pepper
Equipment Needed
Yes, I’ve done something similar, I used butter and tandoori spice on one lot, but not chocolate so far which sounds a great idea!
Someone in my family bought a 17 ounce bag of chocolate drizzled popcorn, which was delicious. But I remembered seeing it at the store and not buying it because it costs $6.98. I will pay that for popcorn only on very rare occasions at the movie theater. Anyway, it looked to me like I could melt some chocolate chips and drizzle it over a freshly popped bowl of popcorn for the same effect. Maybe add a few finely chopped nuts, as well. It would need to set until the chocolate has firmed up. The commercial product had white chocolate in it, too, but I think I’ll skip that.
Have you or any of your readers done this?
Well no, I haven’t, but what an intriguing thought. I may have to have an experiment!
Idle curiosity after reading this post – have you tried popcorn as a crunchy topping on a pie type thing (crumble, ocean pie, etc, etc)?
I’ve not, but it sounds at least feasible to me 😀