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September 2020 Issue
Home / Articles / Wild Cuisine

Popcorn three ways

Photo: Maddy Bellcroft

The size and feather-like weight of this classic cinema snack make it a great treat for the outdoors.

Lightweight, underrated and delicious, popcorn is one of my favourite pre-dinner snacks. The trick is in the toppings of which there are endless options. You can also add in extra flavour by adding ingredients like wasabi peas, roasted nuts and choc chips.

Prep time 1min
Cook time 4min
Serves 2 as a snack
Cost $2-3

For un-flavoured popcorn, cook ¼ cup of popcorn kernels over medium heat in a pot with a lid. If you keep it moving constantly by shaking the pot, you do not need any oil in the bottom. Always keep an eye on it as it can burn easily. For tasty variations, try some of the recipes below.

Savoury snack
1 tbsp nutritional yeast
1 tbsp olive oil
1 tsp veggie stock powder

Pour olive oil over popcorn, then sprinkle over veggie stock and nutritional yeast. Mix well.

Fruit and nut
1 tbsp peanut or almond butter
1 tbsp maple syrup
1-2 tbsp hot water
½ cup dried banana chips, slightly crushed

In a small bowl or container, mix nut butter, maple syrup and hot water. You want a smooth pourable mixture so add a little extra water if needed. Pour over popcorn and mix through banana chips.

Sugar and spice
1 tsp cinnamon powder
2 tbsp coconut sugar
3 tbsp toasted coconut flakes
1 tbsp coconut oil

Melt coconut oil and pour over popcorn, sprinkle on cinnamon, coconut sugar and toasted coconut flakes. Mix well and enjoy.

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