From the series of “things we cannot do because of COVID-19” comes: going to the cinema. I don´t know about you but I miss going to the cinema soooo much! The getting dressed up, the choosing the movie, the nachos with cheese sauce. But since humans are creatures of habit, just like home-thrown brunches, I´ve adapted and have thrown now some pretty nice movie nights. As such, I´ve been perfecting a homemade flavoured popcorn recipe that I thought of sharing with you today for #homemadeMonday. Even if, as per Murphy´s Law, I kind of burned this batch. Because if this year has taught us anything, it´s that things rarely work out the way we want them.
Note 1: This recipe teaches you how to make popcorn on a stove. If you have a microwave, you need the same ingredients, minus the olive oil and just need to follow the popcorn package´s instructions.
Note 2: If you´re a bit confused as to why I tagged this post as being a Mexican dish, read a bit about the fascinating history of popcorn here.
100 g popcorn kernels
3 tbsp olive oil
1/4 tsp paprika powder
1/4 tsp garlic powder
1/4 onion powder
1/4 tsp oregano
1/4 tsp salt
a pinch of nutmeg
1. Heat the oil in a covered pot on medium to high heat for about two minutes.
2. Put two or three kernels in the pot and wait for them to pop.
3. Next, add the rest of the kernels, cover with a lid and let all of them pop. Once most of them have popped, and the popping has slowed down, remove from the stove. Note: If you have a microwave, all of this process is much faster, but less fun. Just follow the package instructions.
4. Mix the spices in a small dish and sprinkle on top of the popcorn, making sure there´s no excess spices, otherwise your popcorn will be too dry.