Friday is a good night to treat yourself to something special. Tonight, I am going to treat myself to this wonderful popcorn I tasted for the first time on a photoshoot for Kamille this summer. It is easy to make and terribly addictive, but the good part is that it is healthier than any other snack out there, which make it easy not to get the quilty feeling us women tend to get when we "sin".
The best popcorn ever...
A big pan
A big baking bowl
3 tbsp coconut oil
1 dl popcorn kernels
5o gr.unsalted butter
1 dl maplesyrup or agave syrup
2 tbsp chopped rosemary leaves
1-2 tsp Maldon salt (or other sea salt flakes)
1/4 tsp baking soda
Preheat the oven to 120 degrees Celsius (248 degrees Fahrenheit). On medium to high temperature, add the coconut oil and the popcorn kernels to a big pan. Put a lid on, and start to shake the pan. It will soon start to pop and when it is about 3 sec between each popping, remove the pan away from the heat. Pour the popcorn into a big bowl.
Melt the butter and the maple syrup (agave syrup) while stirring. If you have a sugar thermometer use this and heat until approxomately 105 degrees Celsius (221 degrees Fahrenheit), or if not, until the mixture has a brown, caramel colour.
Remove the pan from the heat and add salt, rosemary and bakingpowder while stirring. Pour the mixture over the popcorn and stirr well. Then pour the popcorn onto a bakingtray (covered with baking paper). Bake in the oven for app. 45 minutes, or until they are completely dry.
Cool off and break the popcorn into small pieces.
The popcorn can be stored in airtight containers up to three days.
If you manage to keep your hands off them that long ;-)
Photography: Trine Thorsen
Food & styling: Hanne Buxrud