Popcorn really seems to have upped its game recently. Gone are the just sweet or savoury choices, and replaced by every conceivable combination under the sun! My personal favourite discovery has to be ‘bacon & maple syrup’ flavour, but I’m not about to blog about that on here! I’ve had this recipe knocking around my head for ages. In fact it was one of the first recipes I made after I started my blog! But the recipe back then wasn’t quite right, so it got pushed to the back of the cupboard, until now! There’s something a bit unusual about the flavours together, but they really work so well! The sesame makes an appearance in 3 forms, and each element adds something a bit different. If you can’t get hold of Sriracha hot sauce, use Choula or something similar. Perfect to gorge yourself on in front of a film! Sharing it is optional though
- Sesame seeds. 2 tsp
- Coconut oil. 1 tsp
- Popping corn. 2 heaped tbsp
- Tahini. 1 tbsp
- Sriracha (or other) hot sauce. 1 tbsp
- Sesame oil. ½ tsp
- Smoked paprika. ¼ tsp
- Salt & pepper
Heat a small frying pan on a medium heat, and dry-fry the sesame seeds until golden brown. Remove to a bowl.
Mix the tahini, hot sauce, sesame oil, smoked paprika in a bowl, along with a pinch each of salt & pepper.
Heat the coconut oil in a small saucepan on a high heat, and add the popping corn. Give the pan a good shake to coat the corn in the oil, and put the lid on. Cook for 5 min, shaking regularly, or until all the corn has popped, and you can’t hear any corn rattling in the pan. Pour the popcorn into the sauce bowl, and mix everything together well. Tip into a bowl for serving, and sprinkle over the toasted sesame seeds, and a few more drops of hot sauce. Enjoy immediately!
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