Last week I did the food styling for a photoshoot where we needed a lot of corn for. When the corn was shot perfectly we ended up with loads and loads (5 Kilo) of it left questioning ourselves what to do with it next!? As I can’t stand it when people carelessly throw away food somebody had to do it right?! YUP, so let that somebody be me, that 5 K. of corn is MINE!!! :D I still have a hell of a lot popcorn to make..
As I love everything with a kick of chili I thought why not make my popcorn Spicy and Savoury this time!?! This popcorn recipe is super easy, super delish and also super addictive :O
What are you waiting for, scroll down for the recipe down below so you can make this too for all your loved ones including you to enjoy!
As I love everything with a kick of chili I thought why not make my popcorn Spicy and Savoury this time!?! This popcorn recipe is super easy, super delish and also super addictive :O
What are you waiting for, scroll down for the recipe down below so you can make this too for all your loved ones including you to enjoy!
Ingredients (1 bowl of popcorn):
1 tablespoon coconut oil
1/2 cup of popcorn kernels
for seasoning:
3 tablespoons of chili oil (mix coconutoil with fine chopped red peppers)
1/2 spoon of salt
1/2 spoon of smoked paprika powder
1/2 spoon of japanese chili flakes
*add a sprinkle of organic garlic powder and it get's even better if you'd ask me!
What's next?!
In a large saucepan, stir together the oil and popcorn kernels. Cover and cook over medium heat just until you hear the kernels begin to pop, 3 to 5 minutes. Tilt the lid slightly, allowing steam to escape. Cook until the popping slows, about 2 minutes. Remove from the heat and let stand until the popping stops, about 30 seconds.
Mix all the seasoning ingredients together and heat it up on medium heat in a big asian wok pan. Add the popcorn and toss them around for 2 minutes.
I hope you enjoy these crispy chili flavoured popcorn just as much as I did.
xoxo
The Cookteaser
1 tablespoon coconut oil
1/2 cup of popcorn kernels
for seasoning:
3 tablespoons of chili oil (mix coconutoil with fine chopped red peppers)
1/2 spoon of salt
1/2 spoon of smoked paprika powder
1/2 spoon of japanese chili flakes
*add a sprinkle of organic garlic powder and it get's even better if you'd ask me!
What's next?!
In a large saucepan, stir together the oil and popcorn kernels. Cover and cook over medium heat just until you hear the kernels begin to pop, 3 to 5 minutes. Tilt the lid slightly, allowing steam to escape. Cook until the popping slows, about 2 minutes. Remove from the heat and let stand until the popping stops, about 30 seconds.
Mix all the seasoning ingredients together and heat it up on medium heat in a big asian wok pan. Add the popcorn and toss them around for 2 minutes.
I hope you enjoy these crispy chili flavoured popcorn just as much as I did.
xoxo
The Cookteaser
