The Rugby World Cup is in full swing and the NRL finals are on this weekend, too. Why not make a (somewhat healthier) snack for everyone to enjoy? Everyone loves popcorn and it is easy to prepare. We have a savoury and a sweet popcorn recipe for you.
Perhaps you’ll need a world size cup though if eating whilst watching the matches? You can store any excess popcorn in an air tight container for up to 3-4 days.
Smoked salt popcorn
- 1/4 cup of olive oil +2 tablespoons of olive oil
- 3 crushed garlic cloves
- 1 cup unpopped popcorn kernels
- 1/2 teaspoon smoked salt
In a small saucepan, combine one cup olive oil & garlic. Heat over medium heat just until the garlic is fragrant, not browned. Remove the garlic from the pot to avoid further cooking. Set aside in small pouring vessel.
Add 2 tablespoons of olive oil and 1/3 of a cup of popcorn kernels to a heavy bottomed pot. Cover and heat pot on medium to high flame, shaking the pot intermittently. Periodically, open the lid away from you to release steam. Replacing lid each time, continue until the sound of kernels popping slows / reduces to nothing.
Pour popcorn into a large bowl and toss through the warm olive oil. Add smoked salt to taste, sit back and relax.
Cost: Only $2.41 member price for the whole recipe
- 1/3 cup unpopped popcorn kernels
- 8 heaped teaspoons of peanut butter (or use another nut butter of your choice)
- 4 heaped teaspoons of coconut oil
- 2/3 of a tablespoon of maple syrup
- 1 teaspoon of Celtic Sea salt
- 170 g of Rapunzel dark chocolate
- 1 tablespoon of coconut oil for melting
Pop the popcorn as described above.
To make the base, melt the coconut oil over medium heat and then whisk in the nut butter, maple and salt.
When a smooth mixture has formed, pour into a lined 9 x 9” baking tin / tray. Sprinkle with the desired amount of (pre-popped) popcorn, pressing down on popcorn a little with clean hands. Place in the freezer to set.
In a glass bowl, over a pot of hot water, melt the chocolate & 1 tablespoon of coconut oil, stirring often.
Remove the tray from freezer after 20 minutes, then pour over the melted chocolate. Additional popcorn may be added at this point if desired. Return tray to freezer for a further 30 minutes.
Cut out bite size or larger squares and eat immediately or return to freezer for storage. Allow them to thaw for a few minutes in the fridge each time you NEED to eat these.