Thursday, September 20, 2012

Allergy free sweet and salty popcorn recipe

I'm not feeling at all well today. Luckily it isn't the flu. Unluckily I feel like I'm mentally and physically sunk in a tar pit. It is that gluggy feeling you get with the flu, the one that rides behind the stuffy nose and sore throat and makes your life miserable. So, solution? There isn't one except for what the next doctor's visit provides. Next best thing? Sweet and salty popcorn. It is so good for getting a little energy while not overdoing the taste buds and it is easy to make. Also, it is really addictive.

  • ⅓-½ cup popcorn kernels
  • 1 tbsp olive oil
  • 1 tsp extra ground salt
  • 2 tbsps Nuttlex, melted
  • 2 tsps icing sugar or caster sugar

  • Heat the olive oil in the bottom of a wok over a medium heat.
  • Add the popcorn kernels.
  • Immediately place a splatter guard over the top of the wok.
  • Hold the wok just above the heat and begin rolling the popcorn about the bottom of the pan.
  • Keep the popcorn, popped and unpopped, in motion until the popping decreases significantly then remove from the heat.
  • Pour the popped popcorn in a bowl and discard the unpopped kernels and anything burnt.
  • In a mortar and pestle, grind the salt until it has the same consistency as icing sugar.
  • Combine the popcorn with the salt in a large bowl.
  • Combine the melted Nuttlex and sugar in a small bowl and stir together.
  • Drizzle the Nuttlex mixture over the popcorn, tossing to coat.

  • You can make it without the Nuttlex by tossing the salt and sugar through the popcorn.
  • You can also alter the salt and sugar amounts to suit your taste but sweet and salty popcorn is generally rather mild, allowing you to eat quite a lot of it without needing a drink. Less is more in this case.

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