Spiced popcorn recipe
Cumin, cinnamon, paprika and black pepper put the 'posh' in posh popcorn whether you want a snack for a home cinema night or an appetiser that makes a change from crisps and dips. Five minutes and you're ready to go.
See method- Serves 4
- 2mins to prepare and 3mins to cook
- 148 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 80g raw popping corn
- 1 tbsp groundnut oil
- ½ tsp paprika
- 1/2 ground cumin
- 1/2 ground cinnamon
- 1/2 black pepper
- 1 tsp salt
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Shop ingredientsEach serving contains
- Energy
- 615kJ 148.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 0g
of the Reference intake
Carbohydrate 10.1gProtein 1.5gFibre 0.6g
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- Put the oil in a small heavy-based pan over medium-high heat. Add the popping corn so that it covers the base in one layer. Sprinkle in the spices and half the salt. Shake the pan to coat each kernel.
- Put the lid on and shake the pan over the heat – after a minute or two the corn will start to pop. Continue shaking and popping until the noise stops – remove from heat and stir in remaining salt. Tip into serving bowl - or an airtight container to keep for up to a few days.
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