sweet chilli popcorn

  • Yield:

    serves 4
  • Cooking Method:

    boiling
  • Prep Time:

    10 mins
  • Cook Time:

    20 mins
sweet chilli popcorn

Aars absolutely adores this popcorn, so it's the most frequently requested popcorn in our house which makes me very happy too, as I love it. It's not too spicy as I make for a child's palette, if you want to ramp up the heat just increase the amount of cayenne pepper you add to the mix. You need to make it at least an hour before you want to eat it. 

Ingredients:

  • 90g of white cat corn kernels
  • 50g muscovado sugar
  • 25ml water
  • 10g sunflower spread
  • pinch ground cayenne pepper (for grown ups who like a chilli kick add more!)
  • pinch smoked paprika
  • ½ tsp flaked salt (I use pink Himalayan)

Method:

  1. Pop your popcorn, we have a little popping machine that requires no oil and is safe for children. Lay out a sheet of baking paper on a flat surface ready for the popcorn to cool on post coating.

    sweet-chilli popcorn
    bubbling ready for spices & salt

  2. In a heavy based pan add the sugar and water and heat up until the sugar dissolves. Leave it to simmer on a low heat so the mix can reduce for about 15 mins DO NOT STIR AT ALL whilst it bubbles away! When it reaches a point where the whole pan is bubbling (see my photo for a clue) take off heat and stir in the spread, spices and salt. 

  3. Once they have fully dissolved and combined pour over your waiting popcorn - I do it in sections to ensure every piece is covered. Dump the coated popcorn onto a sheet of baking paper and spread out so it can cool completely.

Notes:

 Enjoy your popcorn, your company and snuggle up for your movie! Rai x