MOROCCAN POPCORN


This recipe is something I had stumbled across the internet. So whilst shopping, I came across Ras el hanout – The Ras el Hanout is a North African spice mix that combines sweet, smokey and hot spices and I was sold! The ingredient was just up my street and popped it, into my basket and got experimenting. I was completely drawn to the popcorn recipe, so I gave it a go and let me tell you guys, it turned out so amazing.

There are countless other ways to spice up your meals and snacks with ras el hanout, and I can’t wait to start experimenting. And once I’ve used up all the spice mix, I’m going personalise my own homemade spice blend mix.

If you’re a curry popcorn sort of person, this is right up your alley. It has the same warmth and depth as curry, but has floral notes too. It has a lot going on, in a good way. Plus, if you use unrefined coconut oil like I did, there’s a nice hint of coconut flavour.

Moroccan Popcorn

Makes a large bowl

1 tablespoon coconut oil
1/2 cup popcorn kernels
Olive oil for drizzling
Ras el hangout
Good quality chocolate (drizzle)

 

What to do:

To make popcorn, you’ll need a large pan with a tight-fitting lid. Heat the pan with a little coconut oil, then add some corn kernels, cover and heat. The kernels will swell and start to ‘pop’, bursting out of their skins. Once the popping sound dies out, remove the pan from the heat and carefully remove the lid.
Use a heavy-based pan to make popcorn so that the kernels in contact with the surface of the pan don’t burn during cooking. Place the chocolate in a heatproof bowl, then place the bowl over the saucepan. Once the chocolate has melted and you’ve stirred it smooth, remove the pan from the heat. Once it is smooth you can try drizzling with the end of a knife. Place popcorn in a bowl, sprinkle with ras el hanout, olive oil, drizzle chocolate and flaky sea salt to taste.

Storage

Popcorn can go stale quite quickly, and tastes best when freshly made. Eat as soon as possible after popping.

 

Start munching! x

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