10 Tantalisingly Tasty Ways To Flavour Your Popcorn
Meg Hughes
Wed, Jul 27, 2016
It has to be said, popcorn - as snack foods go - has an awful lot going for it. Not least because it’s moreishly yummy, but it’s also inexpensive, stores easily, is super easy to make and because it’s usually DIY, you get to be firmly in control of what goes on in the name of flavouring. Oh, and it’s even supposed to be healthy apparantly - it may come as a surprise to some, but popcorn counts as a ‘wholegrain’ and it’s also stacked full of fibre and antioxidants. So forget potato chips - here’s a few different ideas to pop into action next time you get a snack attack.
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Pumpkin and Rosemary Popcorn Crumble by Gormandize -
Rosemary & Roasted Garlic Popcorn by Der Tisch -
Nutty Caramel Popcorn Pops by I Ate My Way Through -
Salted Cinnamon Sugar Popcorn by Sprinkles and Sprouts -
Chocolate Chilli Almond Popcorn by The Gluten and Dairy Free Bakehouse -
Malted 'Caramel' Popcorn Squares by Wholesome Cook -
Nibble Mix by The Sprout -
Salted Caramel Popcorn by Manu's Menu -
Honey Nut Popcorn by Bake Play Smile
For a uniquely Australian native flavour experience, try the impeccable combination of Lemon Myrtle & Pepperberry, sprinkled over buttery, fresh parmesan popcorn.
Parmesan, Lemon Myrtle & Pepperberry Popcorn
Ingredients
- 1⁄3 cup popcorn
- 3 tablespoons butter
- 3 tablespoons canola oil
- 1 teaspoon lemon myrtle leaf
- 1 teaspoon ground pepperberries
- 1 teaspoon salt (to taste)
- 1⁄2 cup parmesan cheese
Heat the oil in a large saucepan with lid and add the popcorn kernels once the oil is hot. Cover and allow the popcorn to pop completely before removing heat. Melt the butter in a small saucepan and add the lemon myrtle and pepperberry. Drizzle the mixture over the popcorn slowly, tossing with a large spoon to get an even coating. Sprinkle the grated parmesan and salt over the popcorn and mix thouroughly. Serves 6.
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