Simply delicious, this is an excellent use for your leftover miso butter and a very welcome alternative to crisps. The perfect cocktail accompaniment or movie companion, this popcorn ticks many many boxes.
Warning……….once you start you won’t com cup for air until the bowl is empty……..
- 2 tbsp coconut oil or olive oil
- 75g (1/2 cup) popcorn kernels
- 2 tbsp miso marmite butter (recipe above)
- a small handful of finely grated parmesan (optional)
- a sprinkling of chopped chives (optional)
- a pinch of malden salt (because never enough salty snacks)
In a wide medium/large sized saucepan (preferably stainless steel) with a lid over a medium heat, melt the coconut oil until liquid or olive oil is warmed.
Add 3-4 kernels of corn and cover the pan. Once the kernels begin to pop, remove the pan from the heat and add the rest of the corn kernels. Shake the pan so that they sit in one layer at the bottom coated in the oil. Cover immediately and keep off the heat for 30 seconds. Then place back on the heat on a medium flame and let the popping begin. After about 3 minutes or once the kernels stop popping, carefully uncover the pan, careful to not being hit by stray kernels in their final pop and tip the corn into a large bowl.
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