SWEET AND SMOKY POPCORN
Steps:
- Pop the popcorn according to the package directions, and pour it onto a sheet pan. Drizzle with melted butter and sprinkle with Parmesan and chili powder. Add salt, to taste. Toss to combine. Serve warm.
SUNNY'S SWEET 'N SPICY POPCORN
Provided by Sunny Anderson
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a heavy pot on high heat, add the oil and 1 kernel of popcorn; then cover. When the kernel pops, add the rest of the kernels and cover. Pop while gently sliding and shaking the pot back and forth to move kernels around inside. Cook until the popping slows dramatically to 1 or 2 pops per second. Remove the popcorn from the pot and pour on top of a wire rack in a parchment-lined baking sheet. Lightly salt. Using the same pot, add the butter, maple syrup, cayenne, cumin, cinnamon and chili powder and stir to combine. Cook over medium-high heat until it bubbles. Gently pour over the popcorn, allow to cool slightly, then tranfer to a bowl, toss with tongs, and serve immediately.
Nutrition Facts : Calories 201 calorie, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 111 milligrams, Carbohydrate 20 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 8 grams
SWEET AND SMOKY POPCORN
Steps:
- Pop the popcorn according to the package directions, and pour it onto a sheet pan. Drizzle with melted butter and sprinkle with Parmesan and chili powder. Add salt, to taste. Toss to combine. Serve warm.
SWEET POPCORN
Make a batch of sweet popcorn for a home movie night. It's a great snack for sharing, or divide into paper cones to avoid bickering!
Provided by Liberty Mendez
Categories Snack, Treat
Time 17m
Number Of Ingredients 4
Steps:
- Put the oil in a large saucepan with a tight-fitting lid over a medium heat. Toss the popcorn kernels in the oil to coat. Put the lid on, and keep over a medium heat until you hear the first popcorn pop, then turn the heat to medium-low. When you begin to hear lots of popping, give the pan a shake. Continue to shake frequently until the popping stops. Turn off the heat and leave in the pan.
- Line a large baking tray with baking parchment. Put the sugar and 60ml water into a medium heavy-based saucepan and bring to the boil. Stir until the sugar has dissolved, then leave over a medium heat, without stirring, for 6-8 mins. It should start to turn into a golden caramel, swirl it around and add the butter - stand back as it may spit a little. Stir well until combined.
- Pour the caramel over the popcorn in the pan and stir immediately to coat the popcorn, being careful not to touch the hot caramel. Carefully transfer onto the lined baking tray and press down with the back of a spoon to spread evenly. Leave to cool for 5 mins, then break apart and eat.
Nutrition Facts : Calories 288 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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