Nigella’s party popcorn

Since I have been making popcorn like this, I don’t want it any other way, which is a bit of a pity as it’s not that healthy. I try and rationalise that it’s still better than fried chips and that it’s loaded with antioxidants and fibre. It’s also opened up the inspiration floodgates to try various other flavours.

This is Nigella’s party popcorn recipe from her book “Express”, I have made it in the past without cumin and it was also very nice.  I do add more butter than her recipe.

This is what you need:

• 200gms popcorn kernels (makes quite a lot, about 3 litres)
• 2Tbs sunflower oil
• 100g butter (her recipe is with 50g but I feel this is not enough for the amount of popcorn)
• 2tsp ground cumin
• 2 tsp cinnamon
• 1- 2 tsp paprika
• 4 tsp caster sugar
• 2 tsp salt (free flow table salt is better) (the original recipe is with 4 t salt which I find far too salty)

Melt the butter and all the spices in a small pot.

Make the popcorn as you would. 

This can be a delicate skill to crack.  I was taught many years ago by my older sister who is a master popcorn maker.  I like to use my Bauer pan with a glass lid. The big surface area works, well and I love to see the popcorn popping away. The critical part of the process is knowing when it’s ‘time’. 

You don’t want to get any burnt, but you want to get it all popped.  I’d rather have a few kernels unpopped and zero burn.  It’s a fantastic sense of satisfaction when you pop them all perfectly. I heat the oil on high with the kernels in, shaking the pan around a bit to get them in one layer. As soon as they start popping I turn to low. I wait until there is a pause of around 3 seconds between the last pops then I remove from the heat.

You need a really big plastic bag like a clean shopping bag.  Put the popcorn in the bag.  Make a well and then pour over the warm butter and spices.  Seal the bag properly and then shake around and smush the popcorn together.  This butter sauce tends to clump, so you won’t rub it around the bag to get an even coat.

Be warned: very moreish. The sweet and the salty, the warmth of the cumin and cinnamon, and the heat from the paprika all worked so nicely together.

Here’s the article that talks about the health benefits of popcorn in case you need convincing – here.

PS: Please let me know if you have done anything exciting with popcorn.

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