Popcorn 3 Way
Popcorn. The ultimate cinema snack. But sometimes sweet or salty popcorn can just get a bit boring, not to mention incredibly over priced! Of course there are supermarket alternatives, like those fancy, teeny-tiny packs of deluxe popcorn that would not be sufficient for my forever reaching for more popcorn hand, even if it were vegan. So why not make it yourself and smuggle it into the cinema. You can hinder the taste until it’s perfect for you, while saving some money too!
Corn kernels are stupidly cheap and making your own popcorn is super fun. We went ham on popcorn ideas and spruced up 3 recipes before we headed to Man Who Fell to Earth screening at Cinema No.6, an incredible independent cinema in Portsmouth, often screening my kinda indie films. I stacked 3 boxes in my bike basket filled with: Caramel Autumn Spiced Popcorn, White Chocolate & Raspberry Popcorn and ‘Cheese’ & Rosemary Popcorn.
We pop out Popcorn with coconut oil, but really any oil should be fine. For perfectly popped, definitely not burnt popcorn, here’s how we do it:
Put 2 tbsp of coconut oil into a large pot, and put about 5 corn kernels into the oil, heating it on med-high.
Sit and wait for the pop, then add the rest of the 2 cups of kernels. Shake it up to coat the kernels.
Shake frequently and wait for the popping to stop
Then make some luxury, luscious, vegan popcorn toppings with one of our recipes below!
This will make you about 10 cups of popped corn. Make as much as you like, keeping the oil to kernel ratio, otherwise you can risk lots of burnt kernels.
If you don’t want to make all of them, you have three recipes to try from! Our favourite in the Caramel Autumn Spiced Popcorn since we are big caramel lovers with sweet-teeth. But see which one is your favourite!
[df_tabs el_class=”” type_tabs=”accordion”][df_tabs_item header=”Caramel Autumn Spice”]
7 Cups Popped Corn
1/4 cup coconut nectar *
1 Tbsp Coconut Oil
1.5 Tbsp Peanut Butter
1 tsp Nutmeg
1 Tbsp Mixed spice
2 Tbsp Cinnamon
1 tsp salt
Firstly, pre-heat the oven at 150C/ 300F/G2 and transfer your popcorn into a large bowl
Combine the coconut nectar, Coconut Oil & Peanut Butter in a saucepan melt melt over med-high heat until it begins to bubble
Take off the heat and pour evenly over the popcorn, mix to combine, then adding all the spices and salt.
Lay popcorn over a lined baking sheet baking sheet and pop into the oven for about 7-9 mins. The caramel will darken slightly.
Take out the oven and leave to cool before breaking the popcorn apart.
They’re ready for you to drool over
*Try subbing another liquid sweetener like Brown Rice Syrup if necessary [/df_tabs_item]
[df_tabs_item header=”White Chocolate & Raspberry”]
6 cups Popped Corn
60g Cacao Butter
1 Tbsp Maple syrup
3 Tbsp Freeze Dried raspberries
Melt the Cacao butter in a saucepan.
Once fully melted, take off heat and whisk in the maple syrup.
Pour over the popcorn evenly, then sprinkling freeze dried raspberries and transferring to the freezer for about 15 minutes.
They’re ready for your raspberry dreams [/df_tabs_item]
[df_tabs_item header=”‘Cheese’ & Rosemary”]
6 cups Popped Corn
2 tbsp. nutritional yeast
1/2 tsp garlic powder
pinch salt and pepper
Tbsp of finely chopped fresh rosemary
Spray bottle of coconut oil/vegetable oil
Lay the popcorn over a baking sheet and spray lightly with oil.
Sprinkle the rosemary, nutritional yeast, garlic powder, salt and pepper over the corn and use your hands to coat.
Easy as that. This ones for you savoury lover
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