Little kitchen explosions for your Film Noir date
I love to make popcorn for a healthy, nutritious and completely moorish snack. I am not a fan of soggy popcorn with too much butter, call me cray cray but I love my popcorn crunchy with just a little salt. And when you make your own on the stove with just a touch of oil you know there is no hidden nasties.
Popcorn is perfect when you're at Uni and on a budget
The fact that it averages out as less than $3 a kilo and you only need a handful to make a large bowl, a bag goes a very long way.
It’s high in fibre, so you will feel satisfied longer, low in calories and it has four times the amount of protein to fat if eaten naturally. Plus I did say it was yummy didn’t I?
Makes a large bowl (to be exact)
- 1 Tsp Vegetable oil or just enough to cover the bottom of your saucepan
- 1 Handful Popcorn kernels or just enough to cover the bottom of your saucepan
- Sea Salt to season
Pour oil into the sauce pan, add three kernels. Heat covered on a low to medium setting. once the three have popped pour in enough kernels to evenly cover the bottom of the pot.
Once the popcorn begins to explode sjhoosh the pan around to make sure all of the kernels are being heated evenly. When the kernels are continuously popping remove from heat, shake a bit and pop back down on the stove to gain more heat again. This prevents the kernels from overheating and not popping. Repeat the Sjhoosh a few times whilst cooking. Once the popping slows remove the pot from the heat until popping has finished. Serve with a sprinkle of sea salt.
Note I can’t give exact measurements as every pot size is different, but if you go with the principles of only just covering the base of the pot and Sjhooshing the pot occasionally you’ll never go wrong.