Great Britain
Cooking time - 25 mins
Serves - 6
Difficulty - easy peasy
Ingredients
Olive Oil & Parmesan Popcorn
- 4 tbsp olive oil
- ½ cup popcorn kernels
- ½ cup grated Parmesan cheese
- 1 tbsp salt
- 1 tsp Italian seasoning
Brown Sugar Cinnamon Popcorn
- 1 cup light brown sugar
- 2 tbsp butter
- 3 tbsp double cream
- A sprinkle of ground cinnamon
- ½ cup popcorn kernels
Method
Olive Oil & Parmesan Popcorn
- Heat the olive oil to your Whatever Pan on medium-high heat.
- Place a few popcorn kernels into the pan and cover with the lid. Once they start popping, the pan is ready.
- Add the remaining kernels to the pan and shake it to coat the kernels with oil evenly.
- The popcorn will start popping furiously. Be sure to shake your Whatever Pan every 15 seconds to prevent burning and help pop the uncooked kernels.
- When the popping slows down, quickly pour out the popcorn into your medium Jean Patrique Plastic Mixing Bowl. Sprinkle it with the Parmesan cheese, Italian seasoning and salt. Toss it to combine.
- Serve and enjoy.
Brown Sugar Cinnamon Popcorn
- On a gentle heat, dissolve the sugar in the water in your Whatever Pan.
- Once the sugar is a golden caramel colour, stir in the butter.
- Remove it from the heat and pour in the double cream, stir vigorously, followed by the ground cinnamon.
- Pop the popcorn kernels in your clean Whatever Pan and pour them into your small Jean Patrique Plastic Mixing Bowl.
- Pour over the sugar glaze, then toss until all the popcorn is evenly coated.
- Serve and enjoy.
