I don’t know what happens to me when I eat popcorn, I turn into this animalistic creature shoveling it into my mouth faster than I can eat it, spilling it all down my front. Classy I know!
It’s just so good, I can’t get enough!
One of the best things about going to the cinema is getting to eat lots of scrumptious popcorn and movie nights at home should be just the same.
These three flavour combos are next level. I’m not sure you’ll be able to go back to regular popcorn after this. It’s a taste sensation. Licking of the fingers will definitely happen!
In case you’re not familiar with making your own stovetop popcorn at home, below is a simple recipe. Once you’ve made your popcorn, which is super simple I promise, you just need to add your flavourings, pop in your movie and enjoy.
My top tip to ensure maximum deliciousness is to make sure each and every piece of popcorn is well coated in the flavouring. You just need to put the cooked popcorn into a container, pour the flavouring over it, pop the lid on the container and shake well.
- 1 tablespoon coconut oil
- ½ cup corn kernels
- Add coconut oil to a saucepan. Make sure the pan is completely dry and that there is a lid that fits properly on top.
- Heat the oil on a medium heat for a couple of minutes.
- Pour the corn kernels in to cover the bottom of the pan. Put the lid on top and shake to ensure all the corn kernels are coated in the oil.
- Leave to cook for several minutes and then shake again. Repeat the process a couple more times.
- Once you hear the first pop, leave it to cook. Once the popping starts to slow down and almost stop, turn the heat off and leave the lid on until you don’t hear anymore pops. Remove the lid and pour into a large serving bowl.
CHILLI LIME POPCORN
- 2 tablespoons coconut oil
- ½ cup corn kernels
- 1 teaspoon chilli powder
- ½ lime, juiced & zest removed
- ½ teaspoon sea salt
- Add one tablespoon of coconut oil to a saucepan. Make sure the pan is completely dry and there is a lid that fits properly on top.
- Heat the oil on a medium heat for a couple of minutes.
- Pour the corn kernels in to cover the bottom of the pan. Put the lid on stop and shake to ensure all the corn kernels are coated in the oil.
- Leave to cook for several minutes and then shake again. Repeat the process a couple more times.
- Once you hear the first pop, leave it to cook. Once you popping starts to slow down and almost stop, turn the heat off and leave the lid on until you don’t hear anymore pops. Remove the lid and pour into a large serving bowl.
- Whisk the remaining melted coconut oil, chilli powder and lime juice together.
- Pour flavouring over the popcorn. Mix to ensure all the pieces are coated in the flavouring.
- Sprinkle lime zest over the top.
CINNAMON MAPLE POPCORN
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- Add coconut oil to a saucepan. Make sure the pan is completely dry and that there is a lid that fits properly on top.
- Heat the oil on a medium heat for a couple of minutes.
- Pour the corn kernels in to cover the bottom of the pan. Put the lid on top and shake to ensure all the corn kernels are coated in the oil.
- Leave to cook for several minutes and then shake again. Repeat the process a couple more times.
- Once you hear the first pop, leave it to cook. Once the popping starts to slow down and almost stop, turn the heat off and leave the lid on until you don’t hear anymore pops. Remove the lid and pour into a large serving bowl.
- Whisk maple syrup and cinnamon together.
- Pour over the popcorn. Toss to make sure all the pieces are coated in the flavouring.
GARLIC PEPPER POPCORN
- 2 tablespoons coconut oil
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- Add coconut oil to a saucepan. Make sure the pan is completely dry and that there is a lid that fits properly on top.
- Heat the oil on a medium heat for a couple of minutes.
- Pour the corn kernels in to cover the bottom of the pan. Put the lid on top and shake to ensure all the corn kernels are coated in the oil.
- Leave to cook for several minutes and then shake again. Repeat the process a couple more times.
- Once you hear the first pop, leave it to cook. Once the popping starts to slow down and almost stop, turn the heat off and leave the lid on until you don’t hear anymore pops. Remove the lid and pour into a large serving bowl.
- Whisk the remaining melted coconut oil, garlic powder, salt and pepper together.
- Pour over the popcorn. Toss to ensure all pieces are coated in the flavouring.
I’d love to know in the comments down below which is your favourite flavour.
