Campfire Popcorn

Popcorn is a classic and one which really doesn’t take too much preparation, just a few store cupboard basics and a trusty pan with a lid. It’s mostly allergen free and can be customised to suit every taste in your party. Once you get your technique down it’s a snack which you’ll keep coming back to making from fresh time and time again, even when it’s not movie night.

Here are my top tips…

You’ll need:

• Corn kernels (usually found in the larger supermarkets with the quinoa, not with the popcorn)

• Olive oil

• A pan with a lid (glass works well so you can see the magic happening!)

• Oven gloves so you can pick up the pan and give it a shimmy

• Whatever toppings you like

  • Caster sugar (works better than granulated) with a pinch of salt

  • Cinnamon sugar

  • Butter (or garlic butter like the wonderful home-ed kids enjoyed one time)

  • Whatever works for your family

Begin by getting your fire stoked up and ready to cook on. Of course if you’re doing it at home, find your pan and get the stove on.

For 4 portions…

• Heat up 2 tablespoons of oil in the bottom of the pan.

• Once the oil begins to warm, put just 2 kernels into the oil. These are your testers. Keep an eye on them when you put them in, if they start to jiggle with little bubbles around the edge, the oil is ready.

• When your 2 testers pop, it’s then time to put the rest of the kernels in.

• I usually put half a cup in for 4 people. The kernels always make way more than you expect.

• Give the pan a little jiggle to coat all the kernels in oil. Then wait until they begin to dance their popping magic.
  

Once the kernels slow their popping to one every 1 second you’re ready to bring them off the heat.

Lift the lid, add your toppings, put the lid back on and give the pan a little shake to coat everything.

Enjoy whilst it’s warm!