Love popcorn, but tired of salting it as usual? How about using salmiak with a bit of liquorice?
- You’ll need 80g of popping corn for four people (It doesn’t look like a lot but it really does grow as it pops). If you’re popping your corn on the hob then you’ll need 1 tsp of oil too (any flavourless oil such as groundnut or vegetable).
- It is very important that you don’t leave your corn unattended while it’s popping. Popcorn has a low water content which makes it quite flammable. As long as you get it off the heat/turn off the microwave as soon as the popping stops you’ll have no problem.
- Popping corn
- Lakritskungen KanonKrut (Cannon Powder)
- Put your popcorn into a microwavable bowl and cover with a microwavable lid or plate.
- Put it into the microwave, set the timer for 3 minutes on high and press “Start”.
- You’ll hear the corn starting to pop. Once the popping sounds die down to around one per second stop the microwave and remove the bowl.
- Wait for 1-2 minutes to cool and then finish by salting with Lakritskungen KanonKrut (Cannon Powder) to taste, shaking & stirring thoroughly.
On the hob:
If you prefer you can make your popcorn in a large saucepan (with a lid) on the hob.
- In addition to the popping corn you’ll also need 1 tsp oil ( a flavourless oil such as vegetable or groundnut is best).
- Put your oil into a large saucepan and use a piece of kitchen towel to rub it around the inside of the pan.
- Put the popcorn into the saucepan and put the lid on. Place the pan onto a medium/high heat, shaking occasionally to stop the corn sticking.
- Once the pan is hot enough the corn will start to pop, leave it on the heat until the popping sounds have died down to about 1 every second.
- As soon as the corn has popped remove the pan from the heat and pour the popcorn into a large bowl (it’s important not to leave the corn in the pan as the residual heat will cause it to burn).
- Wait for 1-2 minutes and finish by salting with Lakritskungen KanonKrut (Cannon Powder) to taste, shaking & stirring thoroughly.
Permission to reproduce this recipe has very kindly been provided by Lakritsfabriken and has been translated by liquorice Heaven.