serves
2-4
prep
2 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
2
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 30 ml vegetable or neutral oil
- ⅓ cup popcorn kernels
Honey & orange blossom butter
- 100 g butter
- 1 tbsp orange blossom water
- 1 tbsp cinnamon sugar or 1 tsp cinnamon
- ½ cup honey, warmed
- 2 tbsp toasted sesame seeds, plus extra to serve
- Pinch of salt
- Chopped roasted almonds, to serve (optional)
Instructions
- Heat the oil in a large saucepan over medium heat until just before it smokes. You can add a couple of popcorn kernels to the oil to test if it is hot enough. When you hear both kernels pop, add the remaining popcorn.
- Cook for about five minutes. Use a tea towel to secure the lid and gently shake the pot from time to time. Once there's about a 2-second space between pops, turn off the heat.
- In a small saucepan, melt butter until slightly brown and then add orange blossom water, cinnamon and warmed honey until combined. Set aside.
- Carefully remove the lid and pour your honey & orange blossom butter over the popcorn then place the lid back on. Using a tea towel hold the lid tight and shake the pot gently to evenly coat. Add toasted sesame seeds and a pinch of salt and give it another shake. You can also heat on low the popcorn, tossing it through the orange blossom honey with a wooden spoon, just enough to coat the kernels.
- Let it cool for 5 minutes, or until the orange blossom honey has firmed, and serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
