Popcorn makes a great tramping snack because it’s super quick and easy to make.
It’s very important that the pot is constantly shaken while it’s cooking away – fresh popcorn is a mouthwatering smell, but burnt popcorn certainly isn’t!
I’ve suggested one sweet and one savoury seasoning to sprinkle over the hot popcorn. You can do all sorts of combos (icing sugar is a welcome addition), but sometimes it can be hard to go past the classic butter and salt. If you’re cooking this in a billy, I would halve the recipe below.
- Makes: One big bowl (about 10 cups)
- Time: 10 minutes
- Cost: $4
- ⅓ cup popcorn kernels
- 2 tbsp butter or neutral oil
- Salt and pepper
- For the cocoa-nut topping
- 2 tsp cocoa powder
- 1 tsp sugar
- ¼ tsp allspice
- 1 tbsp desiccated coconut
- For the smokey curried seasoning
- 2 tsp curry powder
- ½ tsp smoked paprika
- 1 tsp nutritional yeast
Pack your selected dry seasoning ingredients into a small container or ziplock bag.
Heat two teaspoons of the oil/butter in a large pot (which has a snug-fitting lid) over a high heat. Add the popcorn kernels to the pot, cover with the lid and let the kernels cook (pop), shaking the pan frequently to stop the kernels sticking to the bottom. When the frequency of popping slows to three seconds between pops, turn off the heat, remove the pot and set it aside until the popping stops altogether.
Sprinkle the dry seasoning over the popcorn then drizzle with the rest of the oil (or butter – letting it melt in the popcorn’s heat), tossing until everything is well coated. Season with salt (and pepper if desired) and enjoy.