Warning! You will NOT be able to stop eating these!
I barely got these in front of the camera with enough left to photograph, and they were gone not long after. This popcorn is addictively moreish.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
The great thing about homemade popcorn is that it is one of the easiest dishes to make, and arguably the most fun. Not only that, but it is ridiculously cheap if you buy the kernels and cook them at home. The dried kernels are available in most supermarkets, usually with the dried beans or couscous, and they’re quite often under a quid for 500g. With that, you can make buckets of it.
This recipe still gives you sweet popcorn, but with a spicy kick that keeps you coming back for more. Try them on your next movie night with friends. Better yet, make yourself a bucket-load and curl up on the sofa with it.
ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Prep time: 2 minutes: Cooking time: 10 minutes.
Serves 4
Gluten Free
Ingredients:
2 tbsp sesame oil
½ cup dried popcorn kernels
1 tbsp vegan margarine
1 tbsp groundnut oil
1 tbsp Cajun seasoning
2 tbsp unrefined sugar
½ tsp cinnamon
You will also need a large saucepan with a lid.
Method:
Heat the sesame oil in the large saucepan under a medium heat and pour in the popcorn kernels. Put the lid straight on and shake the popcorn a little to stop it from burning. Do this every minute or so. It will take about 5 minutes before the kernels start popping, so don’t worry if it feels like it’s taking a long time. It will happen. Keep shaking every minute or so while the kernels are popping (you will need a tea-towel for this as the pan lid will be getting hot). The popcorn is ready when the popping is reduced to only one every 3 seconds or so. Remove from the heat and leave the lid on as some will continue to pop.
In a small saucepan heat the groundnut oil and butter until melted and add the sugar, Cajun spice and cinnamon. Simmer for about 20 seconds and then pour over the popcorn. Stir and shake until the popcorn is completely coated and serve immediately.
Check out my latest recipes
Rhubarb and Blueberry Jam
This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…
Caramelised Red Onion Dip
This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…
Roasted Asparagus, Basil and Walnut Pesto Served with Baby Potatoes and Broad Beans
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
Asparagus, Mushroom and Leek Pastries
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
Vegan Meatballs in Tomato Sauce
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
Vegan Enchiladas
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
Spanish Lentils with Vegan Chorizo and Black Pudding
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
Vegan Fudge Cookies
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…
20
20
20
20