Here’s how to make popcorn: it’s a quick snack and a surprisingly easy appetizer recipe. This is a salty version, not a batch of the sugary stuff!
So do you like popcorn?
Ever since I was little (and that’s been a while) I have been amazed by the magic transformation a handful of kernels undergo if you add them to a hot pan.
Quickly cover it with a lid. And then wait until you can hear the kerns burst and pop and jump against the lid. You know how it’s going to look like in the end. And that smell!
You take off the lid and those few silly kernels you saw just a minute ago have turned into a heap of white and crispy little buggers.
How To Make Popcorn
How do yo like your popcorn best?
Sweet or savory?
I’m not at all a fan of sugary popcorn.
It makes me think of smelly movie seats and tremendous toothache. But I do have a weakness for its salty version though. So when I was adding salt to the kernels I thought why not add a couple of quite unexpected spices to it as well?
A little chili powder, a pinch of spicy paprika, curcuma to give it an appetizing yellow color and curry powder to crank up the flavors a little more. What I also use very often is my homemade taco spice mix to spice up popcorn!
I prefer to mix them all in a pestle first.
But you can easily do without this step and sprinkle the spices directly on top of the popcorn. It’s a quick snack and a surprising (and healthier) appetizer as well instead of crisps.
Do you love making popcorn at home?
Then also check out my other popcorn recipe with crunchy bits of bacon… Next on the list maybe: a creamy garlic butter version.
How to make popcorn, here we go.
How To Make Popcorn Recipe
- 3 oz popcorn kernels (85 g)
- 1 tsp chili powder
- 1 tsp paprika powder
- 3 tbsp sunflower oil
- 1 tsp curry powder
- 1 tsp curcuma powder
Pour the sunflower oil in a high pan (one that has a fitting lid) and add the chili, the spicy paprika, curry and curcuma powder. Sprinkle with a good pinch of salt.
Stir a little. Add the popcorn kernels to the spicy oil.
Stir well again to coat the kernels evenly.
Put the lid on the pan and place it over high heat. When the first kernels start to pop, turn the heat lower to medium. Shake the pan regularly until the kernels stop popping. Take the lid off.
Carefully transfer the popcorn to a large bowl. Sprinkle with extra salt and serve.