Christmas vibes: popcorn appetizer

Singlemade: Popcorn appetizers

This week: (Christmas) appetizers! They take next to no time to make and are perfect to serve to unexpected guests.

We’ll start off with popcorn! You can find recipes everywhere for sweet popcorn: caramel, cinnamon, oreo’s, chocolate, apple,… you name it. Savoury recipes are harder to come by. Time to make a change, because nothing beats popcorn as far as I’m concerned! I’ve prepared 3 suggestions, but you can go wild with whatever flavour you desire!

Singlemade: Popcorn appetizers

Print Recipe
Christmas vibes: popcorn appetizer
Christmas vibes: popcorn appetizer
Course Snack, Starter
Cuisine American
Prep Time 5-10 min
Servings
Ingredients
Course Snack, Starter
Cuisine American
Prep Time 5-10 min
Servings
Ingredients
Christmas vibes: popcorn appetizer
Instructions
The popcorn
  1. Heat a cooking pot** over a high heat with a dash of oil.
  2. Rinse the corn with cold water and leave to leak out in the strainer.
  3. As soon as the oil is hot, add the popcorn. Shake the pot so the kernels spread out a bit. Cover with the lid and wait.
  4. You’ll hear the corn hissing before they start popping up against the lid. I usually give the pot an extra shake while the corn pops. Wait for the popping to die down. If it stops, it’s ready!
  5. Take the pot off the heat and add a pinch of salt.
The topping
  1. Divide the popcorn into bowls (if you’re using different toppings) and sprinkle your sauce of choice over them. Stir with a spoon.
  2. Taste and add some extra sauce if needed.
  3. Watch out: if you’re using Parmesan cheese, be sure to add it as soon as the popcorn comes off the heat. Sprinkle 1 tablespoon of cheese over the corn and mix immediately, so it melts beautifully.
Recipe Notes

* To make popcorn you’ll need proper popping corn, which you can easily find in your local bio-shop. 50 grams doesn’t sound like a lot, but it’ll yield a big bowl of popcorn. Depending on how many guests you’re entertaining/how hungry you are, you can always increase the amount of corn.

** Don’t use your smallest pot, popcorn takes up a lot of space!

Tip: Keep the lid closed while the corn pops, or you’ll need to duck for cover. I know what I’m talking about :-).

Tip: Keep up the pace. Popcorn tastes best straight out of the pot. It also absorbs flavours best when hot.


Input Singlemade test panel

Sofie used coconut oil to make the popcorn (tip!). She made some with chili-sauce and some with cheese. They both turned out great, but the chili really pops!
A small side note: be sure to keep some napkins handy! It gets kinda greasy… 😉

Kim went all out with 5 flavours!

  1. Parmesan cheese: the best kind, according to her eldest son!

  2. Smoked paprika: a bit bland and the least popular one.

  3. Chicken herbs: together with n°4 Kim’s favourite, as well as her daughter’s.

  4. Grilled meat seasoning (pepper, salt, parsley, garlic, sage and rosemary).

  5. Mild curry: this one made for a nice change!

In short, Kim demonstrated that you can take this popcorn into any direction!


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Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)