
Jazz up your popcorn for a delicious snack that children love making and everyone loves eating! Much lower in salt than shop-bought popcorn.
Serves
6
Prep
10 minutes
Cook
10-15 minutes
Nutritional Information:
Each 22g serving contains (excludes serving suggestion)
- KCal
- 58
- Carbs
- 7.7g
- Fibre
- 0.5g
- Protein
- 2.0g
- Fat
-
2.0g
(Medium)
- Saturates
-
0.4g
(Medium)
- Sugars
-
0.2g
(Low)
- Salt
-
0.03g
(Low)
- Fruit/Veg Portion
- 0
Ingredients
Ingredients
- 60g popping corn (divided into two, 30g portions)
- For the cheesy garlic popcorn topping:
- 1 tsp rapeseed oil1-2 cloves garlic, crushed
- 1 tsp chopped fresh oregano (or half tsp dried)
- good grind pepper
- 10g Parmesan, very finely grated
- For the chilli lemon popcorn topping:
- 1 tsp rapeseed oil
- half red chilli, very finely chopped
- juice and finely grated zest 1 lemon
- 1 tsp chopped fresh thyme (or half tsp dried)
Method
Method
Recipe tips
- Don't put too much corn in at once – cook in batches as it expands a lot.
- There's no end to the range of flavours you can make – try different spices such as cumin or smoked paprika. Just make sure you don't make the mix too wet or you'll get soggy popcorn.