Popcorn is utterly delicious when popped at home; a world apart from the smelly, over-priced vats that are sold in the cinema. I find it is best enjoyed super-fresh, still warm from the pan. If you do not slather it in fatty and sugary toppings, it is both a healthy and filling snack. It always amazes me that although popcorn seems totally dry, there is enough water still within to turn to steam with enough pressure to cause it to pop. I try to use a more expensive gourmet popcorn, after all a little goes a long way, and overall it is still a frugal snack (not to mention an excellent way to entertain small children on a rainy afternoon).
Delicious and morerish Speculoos spread is hard to describe, I only discovered it on my last trip to France. It is Lotus biscuit paste in a jar. Spicy and caramalised (remarkably Lotus biscuits account for a massive 20% of biscuit consumption in their home county of Belgium). Perfect spread on toast, pancakes in cakes or sometimes it begs to be eaten straight from the jar with a spoon standing in front the still open cupboard. Remarkably it is one of those “accidentally” vegan products, free from diary and eggs. It is also a good peanut butter substitution for nut allergy sufferers.
- Scant glug vegetable oil
- 2 oz (1/4 cup) popcorn
- 1 heaped tbs Speculoos Spread
- 1 heaped tbs non diary spread (or butter if you eat it)
- Good pinch sea salt
- Place the oil and popcorn in a pan with a well fitting lid and put on a medium / high heat. Swirl the pan every 20 seconds or so. When the corn starts to pop turn the heat right down.
- Meanwhile, melt the Speculoos spread and butter together and stir well, adding sea salt to taste.
- When the corn is popped pour the Speculoos sauce over and mix well.