Something a little different today. I have to share my accidental best recipe for the lightest home popped popcorn.
I’ve a popcorn recipe book for both savoury and sweet flavours from which I’ve only tried a few recipes, but one stood out combining both sweet and salty flavours. It’s simple enough and nice enough but one day I replaced the oil used with another and came up with the lightest popcorn with the salty, sweet taste that works out cheaper than store bought and likely healthier because goodness knows we all need to question what mass-produced products contain.
Take two tablespoons of coconut oil, melt in a lidded pan. Once melted, increase the heat, and drop in a couple of handfuls of popping corn kernels. Shake the pan intermittently and when the first piece of corn pops, quickly lift the lid and drop in a heaped tablespoon of sugar. (Tip: put the sugar into a saucer, or ramekin or pot ready as it’s far less likely to spill and makes it easier and faster to drop the lid back on).
Keep shaking the pan now and then until the popping slows and almost stops, then remove from the heat. Tip corn into a bowl and then sprinkle on a little salt as you like it.
I found this an excellent substitute for salty, sweet corn and corn popped in coconut oil to be light and crisp.
