makes
4-6
prep
5 minutes
cook
5 minutes
difficulty
Easy
makes
4-6
serves
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) vegetable oil
- 110 g (½ cup) popcorn kernels
- ½ tsp salt, to taste
Speculaas spice mix
- 2 tsp cinnamon
- 2 tbsp brown sugar
- ½ tsp nutmeg
- ¼ tsp clove
- ¼ tsp ginger
- ¼ tsp ground cardamom
- ¼ tsp white pepper
Instructions
- To make the speculaas spice mix, combine all spices in a small bowl and mix well. (You can pulse your spices fresh if using whole.)
- Heat the oil in a large saucepan with a tight-fitting lid over medium heat until just before it smokes – the popcorn oil shouldn't be smoking; if it is, remove it from the heat until it stops smoking, then return to the heat. 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 and ½ teaspoon salt.
- Shake the pan occasionally to coat the kernels in oil and toss to coat. Cover for 60 - 90 seconds with a lid slightly ajar to minimise popping kernels escaping your pot. Set aside.
- Tip half the popcorn in a large bowl and add the spice mix and then tip the remaining popcorn and serve.
Styling and photography by Brodie Nalywajko @pierogistudio.
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.
