Every so often, you gain a skill that changes your life. In the past couple of weeks, I have been honing such a skill, and I swear I am not exaggerating when I say that it has been a game changer.
Home made popcorn. Oh yes.
"But wait!" I hear you cry, "Isn't popcorn that cinema snack that's really bad for you?!" Well yes, because its covered in a sugary syrup and fills a bag that's twice the size of your head. As a matter of fact, with a sensible topping and a controlled portion size, popcorn is quite a modest treat that's perfect for satisfying those evening munchies.
Homemade Popcorn
(serves 1 - multiply the recipe if you need to serve more)
- 25g unpopped popping corn (I get mine from Holland and Barrett, but you can get it in pretty much any health food store - for a pretty decent price too)
- 10g butter or margerine
- 1 teaspoon of sugar OR 1/4 teaspoon salt (depending on whether you want your corn sweet or salty)
Add your butter to the pot (hint: you'll need a bigger pot than you think)...
... and melt on a medium low heat.
Once it's all melted, add your flavouring, whether it's the sugar or salt. I've decided to go for salt today.
Something I've noticed is that when it comes to popcorn, people tend to fall into either sweet lovers or salty lovers... I must confess I am a rare breed in the sense that I have a soft spot for both. It really depends what kind of mood I am in!
Next, add your corn and shake your pot so that each kernel is glazed with the butter.
Finally, put the lid on the pot. And wait...
This is probably my favourite part... watching the corn as it pops in the pot is really exciting and I turn into a 5 year old again! Just remember to shake the pot every so often so the popped corn doesn't catch and burn.
You'll know when it's ready once the popping has settled down to every 2-3 seconds.
And hey presto! Perfect popped popcorn, with a fraction of the guilt. At 150 to 170 kcals with the sugar, it's the perfect cheeky treat ;)
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