I have often disgusted my partners with my sofa snack of choice – salted popcorn that I drench in hot sauce – the idea for which I will always owe a debt of gratitude to Janet Jackson in the film Poetic Justice.
While many people my age often opt for the tooth shakingly sweet popcorn they’ve been conditioned to adore thanks to red metallic pillow bags of the stuff bought for cinema slumping, I have always, and will always, belong to the ‘popcorn is better spicy and salty’ army.
This is my peace offering.
A big panful of salty, sweet and spicy popcorn that will vanish as soon as you place it down in front of people.
Serves 6 – 8
2 tbs vegetable oil
100g popcorn kernels
50g unsalted butter
2 tbs soft brown sugar
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp cinnamon
¼ tsp chilli powder
1 tsp sea salt
- Put a large, deep pan that comes with a tight-fitting lid on a medium heat.
- Warm the oil in the pan before tipping in the popcorn kernels. Place the lid on and cook for 3 – 4 minutes, gently shaking the pan on the heat every now and then. You will hear the corn beginning to pop as you gently shake – just don’t remove the lid or the popcorn will certainly kamikaze.
- Once the popping in between each kernel sounds as though they are roughly 2 – 3 seconds, take the pan off the heat.
- Put a small saucepan on the hob and melt the butter. Once melted, remove from the heat and stir in all other remaining ingredients to create a dark, treacly mix.
- Pour the spiced butter into the pan of popcorn and using a spoon, gently toss the popcorn in the pan so that they take on the gloss of the pan. You’re looking for the popcorn to be anointed, not sodden.
- Empty the popcorn into bowls and serve – with or without lashings of your favourite hot sauce. With for me.
MIKEY AND THE KITCHEN. 