Happy Friday friends!
Today I’d like to share the way we make our popcorn – while this is basic, common knowledge around the US, making popcorn at home in Europe usually involves an involved setup: Most people will attempt it only with a special machine, or can’t find the kernels at their local grocery store. And that’s why, when I first learned about this recipe, I was so surprised at the ease of creating this really nice snack!
From start to finish, it’ll take you three minutes (or five if your kid helps 😉 ), and you can eat the popcorn plain or seasoned any way you like.
With barbecue season in full swing, we tried our hands at a smoked paprika version. Ilian was excitedly jumping up and down as soon as “We’ll make popcorn!” was announced, was completely focused on the popping, and immersed his whole hands in the freshly made bounty.
We are growing corn this year too, both sweet corn and popcorn corn, and are hoping for a Knee-High by the 4th of July!
- 1/3 cup popcorn kernels
- 1 TBsp canola oil
- 1/2 tsp smoked paprika
- 1 tsp sugar
- 1/4 tsp turmeric
- a pinch of cinnamon
- Place oil and two or three popcorn kernels into a medium-sized pot. Heat on high, with lid on, until the “testers” pop.
- Quickly add the kernels, cover, and shake the pot back and forth over the burner continuously, until frequency of popping decreases.
- Remove from heat, keep shaking for another 10 seconds. Lift the lid, add seasoning, and pour into serving bowl. Share and enjoy!