Turn off the lights, break out the blankies, and get your favourite movie ready, we've got your favourite movie time snack just waiting for you to try. We've got two game-changing popcorn recipes for you. Gingerbread Popcorn is here to make all of your dreams come true, with warming spices that remind you that winter is just around the corner plus crunchy popcorn. Smokey Popcorn is all your savoury dreams wrapped in one. These are so easy to whip up and enjoy whenever you're feeling snacky.
Place 3 kernels in the oil, in the center of the pot; wait for the kernels to pop.
Once the kernels pop, remove them with a slotted spoon and discard, then add 1/2 cup kernels, making sure they’re in an even layer.
Cover the pot and remove from the heat. Count to 30.
Return pot to the heat. (The popcorn will soon begin popping, and all at once.)
Once the popping is more intense, gently shake the pot back and forth over the burner, leaving a slight opening for steam to escape (which results in crispier popcorn.)
Once the popping settles down in between pops, remove the pan from the heat, remove the lid, and immediately pour the popcorn into a big bowl.
Heat the 2 tbsp Coconut Oil on a medium heat.
Add Choc Whiz, Cinnamon, Nutmeg & Ground Ginger and cook for a few minutes, until fragrant (it will form a paste).
Scrape paste into a big bowl and scrape it up the sides and bottom of the bowl, don’t just leave it in the bottom.
Add your popcorn and toss, scraping down the sides to pick up all the flavour.
Drizzle with maple syrup to taste
Smokey Spiced Popcorn
Warm the oil over medium-high heat.
Place 3 kernels in the oil, in the center of the pot; wait for the kernels to pop.
Once the kernels pop, remove them with a slotted spoon and discard, then add 1/2 cup kernels, making sure they’re in an even layer.
Cover the pot and remove from the heat. Count to 30.
Return pot to the heat. (The popcorn will soon begin popping, and all at once.)
Once the popping is more intense, gently shake the pot back and forth over the burner, leaving a slight opening for steam to escape (which results in crispier popcorn.)
Once the popping settles down in between pops, remove the pan from the heat, remove the lid, and immediately pour the popcorn into a big bowl.
Toast smoked paprika, garlic powder, onion powder & ground coriander in a pan.
Remove from heat and add spices, chicken bone broth, sugar and salt, mix together to combine.
Sprinkle on popcorn and toss to combine.
Gingerbread Popcorn
Warm the oil over medium-high heat.
Place 3 kernels in the oil, in the center of the pot; wait for the kernels to pop.
Once the kernels pop, remove them with a slotted spoon and discard, then add 1/2 cup kernels, making sure they’re in an even layer.
Cover the pot and remove from the heat. Count to 30.
Return pot to the heat. (The popcorn will soon begin popping, and all at once.)
Once the popping is more intense, gently shake the pot back and forth over the burner, leaving a slight opening for steam to escape (which results in crispier popcorn.)
Once the popping settles down in between pops, remove the pan from the heat, remove the lid, and immediately pour the popcorn into a big bowl.
Heat the 2 tbsp Coconut Oil on a medium heat.
Add Choc Whiz, Cinnamon, Nutmeg & Ground Ginger and cook for a few minutes, until fragrant (it will form a paste).
Scrape paste into a big bowl and scrape it up the sides and bottom of the bowl, don’t just leave it in the bottom.
Add your popcorn and toss, scraping down the sides to pick up all the flavour.
Drizzle with maple syrup to taste
Smokey Spiced Popcorn
Warm the oil over medium-high heat.
Place 3 kernels in the oil, in the center of the pot; wait for the kernels to pop.
Once the kernels pop, remove them with a slotted spoon and discard, then add 1/2 cup kernels, making sure they’re in an even layer.
Cover the pot and remove from the heat. Count to 30.
Return pot to the heat. (The popcorn will soon begin popping, and all at once.)
Once the popping is more intense, gently shake the pot back and forth over the burner, leaving a slight opening for steam to escape (which results in crispier popcorn.)
Once the popping settles down in between pops, remove the pan from the heat, remove the lid, and immediately pour the popcorn into a big bowl.
Toast smoked paprika, garlic powder, onion powder & ground coriander in a pan.
Remove from heat and add spices, chicken bone broth, sugar and salt, mix together to combine.
Sprinkle on popcorn and toss to combine.
Popcorn Two Ways
with Choc Whiz or Chicken Bone Broth
Not too tricky
2 bowls
15 mins
Turn off the lights, break out the blankies, and get your favourite movie ready, we've got your favourite movie time snack just waiting for you to try. We've got two game-changing popcorn recipes for you. Gingerbread Popcorn is here to make all of your dreams come true, with warming spices that remind you that winter is just around the corner plus crunchy popcorn. Smokey Popcorn is all your savoury dreams wrapped in one. These are so easy to whip up and enjoy whenever you're feeling snacky.
Place 3 kernels in the oil, in the center of the pot; wait for the kernels to pop.
Once the kernels pop, remove them with a slotted spoon and discard, then add 1/2 cup kernels, making sure they’re in an even layer.
Cover the pot and remove from the heat. Count to 30.
Return pot to the heat. (The popcorn will soon begin popping, and all at once.)
Once the popping is more intense, gently shake the pot back and forth over the burner, leaving a slight opening for steam to escape (which results in crispier popcorn.)
Once the popping settles down in between pops, remove the pan from the heat, remove the lid, and immediately pour the popcorn into a big bowl.
Heat the 2 tbsp Coconut Oil on a medium heat.
Add Choc Whiz, Cinnamon, Nutmeg & Ground Ginger and cook for a few minutes, until fragrant (it will form a paste).
Scrape paste into a big bowl and scrape it up the sides and bottom of the bowl, don’t just leave it in the bottom.
Add your popcorn and toss, scraping down the sides to pick up all the flavour.
Drizzle with maple syrup to taste
Smokey Spiced Popcorn
Warm the oil over medium-high heat.
Place 3 kernels in the oil, in the center of the pot; wait for the kernels to pop.
Once the kernels pop, remove them with a slotted spoon and discard, then add 1/2 cup kernels, making sure they’re in an even layer.
Cover the pot and remove from the heat. Count to 30.
Return pot to the heat. (The popcorn will soon begin popping, and all at once.)
Once the popping is more intense, gently shake the pot back and forth over the burner, leaving a slight opening for steam to escape (which results in crispier popcorn.)
Once the popping settles down in between pops, remove the pan from the heat, remove the lid, and immediately pour the popcorn into a big bowl.
Toast smoked paprika, garlic powder, onion powder & ground coriander in a pan.
Remove from heat and add spices, chicken bone broth, sugar and salt, mix together to combine.
Sprinkle on popcorn and toss to combine.
Gingerbread Popcorn
Warm the oil over medium-high heat.
Place 3 kernels in the oil, in the center of the pot; wait for the kernels to pop.
Once the kernels pop, remove them with a slotted spoon and discard, then add 1/2 cup kernels, making sure they’re in an even layer.
Cover the pot and remove from the heat. Count to 30.
Return pot to the heat. (The popcorn will soon begin popping, and all at once.)
Once the popping is more intense, gently shake the pot back and forth over the burner, leaving a slight opening for steam to escape (which results in crispier popcorn.)
Once the popping settles down in between pops, remove the pan from the heat, remove the lid, and immediately pour the popcorn into a big bowl.
Heat the 2 tbsp Coconut Oil on a medium heat.
Add Choc Whiz, Cinnamon, Nutmeg & Ground Ginger and cook for a few minutes, until fragrant (it will form a paste).
Scrape paste into a big bowl and scrape it up the sides and bottom of the bowl, don’t just leave it in the bottom.
Add your popcorn and toss, scraping down the sides to pick up all the flavour.
Drizzle with maple syrup to taste
Smokey Spiced Popcorn
Warm the oil over medium-high heat.
Place 3 kernels in the oil, in the center of the pot; wait for the kernels to pop.
Once the kernels pop, remove them with a slotted spoon and discard, then add 1/2 cup kernels, making sure they’re in an even layer.
Cover the pot and remove from the heat. Count to 30.
Return pot to the heat. (The popcorn will soon begin popping, and all at once.)
Once the popping is more intense, gently shake the pot back and forth over the burner, leaving a slight opening for steam to escape (which results in crispier popcorn.)
Once the popping settles down in between pops, remove the pan from the heat, remove the lid, and immediately pour the popcorn into a big bowl.
Toast smoked paprika, garlic powder, onion powder & ground coriander in a pan.
Remove from heat and add spices, chicken bone broth, sugar and salt, mix together to combine.
