Sweet or salty? Always sweet, always, under no circumstances will I ever choose to have salty popcorn. It probably dates back to all those years ago when my mom would rent “Loch Ness,” from the local video shop. That’s right, video, back in the days where DVD was just a pipe dream. The snack of choice for the afternoons entertainment was Butterkist’s Toffee Popcorn, crunchy popped corn individually coated in a layer of toffee caramel that could keep dentists in business on fillings alone. Since then there has been no other option for my popcorn preference. It was either sweet and sticky or nothing at all.
Nowadays it’s not just sweet or salty, there are mature flavours such as cinnamon sugar, garlic & parmesan, even wasabi flavoured. Kids and food fanatics alike go crazy for cookies ‘ n’ cream, marshmallow and toffee apple popcorn. So I guess you could say I’ve come around to the idea. That old cliche of a couple in the cinema where one likes sweet, the other salty so they compromise, half and half. This essentially has cured my salty popcorn hatred, and now I’m eating it left right and center. This Mexican style popcorn is great for an afternoon of films, and is much cheaper than cinema popcorn! It’s tasty and great for the summer.
It’s safe to say, popping corn is my new favourite thing to do…
Recipe adapted from Tracy Shutterbean (Makes enough for 2-3 people)
- 6 tablespoons coconut oil
- 75g (1/3 cup) popping corn
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- juice from 1/2 lime & zest from 1 lime
Place a medium sauce pan on a high heat and add 3 tablespoons of coconut oil. Add the corn and cover with a lid. When it starts to pop, agitate the pan to encourage more to pop. When all the popping stops, take off the heat and set aside.
In a smaller saucepan, add the remaining 3 tablespoons of coconut oil, once melted, add the paprika, oregano and cumin. Let it sit for about a minute until the oil has turned a deep red and everythings all mixed together. Stir in the juice of half a lime, pour over the popped corn and toss together for an even coat. Season generously with salt, and pepper if you like and add a little more lime juice.