Popcorn

AMBER (ACT & SA) / OCCASIONAL (NSW)

Makes 6 serves

Ingredients:

• 1 tablespoon of vegetable oil
• 100g popcorn kernels
• Flavouring (see variations below)

Method (saucepan):

1. Heat a large saucepan to medium-high temperature.
2. Add vegetable oil.
3. Add kernels to the hot saucepan, gently shaking the pan back and forth to ensure even coverage at the bottom of the pan. Cover with a lid and take off heat (to gently allow the kernels to heat up evenly).
4. After 30 seconds, move the saucepan back on to the heat.
5. As the popcorn pops, gently shake the pan back and forth while still on the heat.
6. When popping slows, remove from heat and place immediately into a large mixing bowl to add flavouring.
7. Add the flavouring while the popcorn is still hot and serve plain in paper bags or allow to cool before storing in zip lock plastic bags.

Method (microwave):

1. Place popcorn and oil in a large microwave proof bowl and cover with a microwave proof cover or plate.
2. Cook on high for approximately 5 minutes or until popping slows.
3. Add the flavouring while the popcorn is still hot and serve plain in paper bags or allow to cool before storing in zip lock plastic bags.

Tips:

• Using the saucepan method, and letting the kernels come to an even temperature before popping, helps to reduce the number of un-popped kernels.

Variations:

• Parmesan and rosemary: ½ cup parmesan cheese + 1 tablespoon rosemary, finely chopped.
• Cheese: ½ cup each parmesan cheese + ½ cup reduced fat cheddar cheese.
• Garlic: 1 tablespoon dried garlic granules or flakes + 2 tablespoons parsley, finely chopped.
• Curry: 1 tablespoon curry powder.
• Mexican: ½ tablespoon chilli powder + 1 tablespoon dried cumin + 1 tablespoon sweet paprika.
• Vinegar: Provide a spray bottle filled with vinegar for kids to add their own spritz.
• Choc vanilla: 1 tablespoon cocoa powder + 1 teaspoon vanilla extract.
• Cinnamon: 1 teaspoon cinnamon.

Recipe tested by ES December 2016