Wednesday, August 28, 2013

Allergy free buttered popcorn recipe

  • 2 large tbsps lactose free butter
  • 100g (approx.) unpopped popcorn kernels
  • 1-2 tsps salt (optional)

  • Add half the butter to a wok and turn the heat to medium- high.
  • Add the popcorn kernels as the butter begins to melt.
  • Place a splatter guard over the top of the wok.
  • Before the popcorn starts popping stir the kernels a few times to ensure the butter evenly coats the kernels.
  • When the butter bubbles and steams begin rolling the popcorn about the bottom of the pan as much as possible.
  • When a third-half the kernels have popped, drop the remaining butter into the wok and continue rolling the popcorn to distribute the melting butter.
  • Keep the popcorn, popped and unpopped, in motion until the popping decreases significantly then remove the wok from the heat.
  • Pour the popcorn in a bowl and discard any unpopped or burnt kernels.
  • Sprinkle over the salt, as desired.

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