Sweet popcorn (plus tips for other versions)
Süsses Popcorn für einen gemütlichen Kinoabend zu Hause: Selbst gemacht im Topf mit Kokosöl und Haselnussmus, Erdnussbutter oder Schweizer Schoggi.
Preparation
- Place the coconut oil and the three “test grains” in a large saucepan with a lid over a medium heat. Wait until the three grains have popped – that is the perfect temperature.
- Remove the three popped grains from the pan. Add the popping corn to the saucepan, spread evenly across the base. Place the lid on and wait until the popping sound stops and all the grains have popped. Pour the popcorn into a bowl immediately and allow to cool slightly while you prepare the topping.
- Start by melting the coconut oil over a low heat. Stir in the hazelnut paste, Hermesetas Granulated and cinnamon. Pour the mixture over the popcorn and mix well.
Tip: Homemade popcorn is infinitely versatile: just use whichever topping you like! How about sweet-and-salty peanut butter popcorn? Just replace the hazelnut paste with peanut butter and add a pinch of salt instead of the cinnamon – you could even sprinkle some chopped peanuts over the finished popcorn. Even a chocolate version is possible if you mix a little Swiss chocolate into the topping. Try it for yourself!
Nutritional values per serving
506
kj
120
kcal
2
protein g
9
carbohydrates g
8.5
fat g
Ingredients for 4 servings
For the popcorn base
| 50 g (plus 3 “test grains”) | Popping corn |
| 1 tbsp | Coconut oil, unflavoured |
For the topping
| 1 tbsp | Coconut oil, unflavoured |
| 1 tsp (optional) | Hazelnut paste |
| 1 tbsp | Hermesetas Granulated |
| 1 tsp | Cinnamon |
