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Spiced popcorn recipe
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8 ratings
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
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
Each serving contains
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Energy
615kj
148kcal
7%
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Fat
12g
17%
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Saturates
2g
8%
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Sugars
0g
0%
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Salt
0.8g
13%
of the reference intake
Carbohydrate 10.1g
Protein 1.5g
Fibre 0.6g
Method
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.
- 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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