It’s extremely rare that I blog a recipe that doesn’t use the Thermomix, in fact there is only one other recipe on my site that is made the old fashioned way! However, Thermomix popcorn is impossible and this Homemade Sweet and Salty Popcorn is far too good to not share.
Recipe inspiration for this one came from Cobs Lightly Salted, Slighly Sweet popcorn. I was regularly buying it for snacks. I figured it couldn’t be that hard to make so I gave it a go and it worked well!
Leftovers can be stored for about a week in an airtight container at room temperature. It’s a good thing it stores well as it makes a big batch, meaning you can easily have it on hand… if it lasts that long. It’s very moreish!
I make a batch of this up for a movie night, school snacks, afternoon tea, snacking in general.
Homemade Sweet and Salty Popcorn needs just four simple ingredients
They are:
Popcorn kernels
Coconut oil
Raw sugar
Salt
See below for quantities and instructions on how to make this quick snack!
Looking for thermie snacks?
For a really great collection of snacks (and lunches) you can make with your thermal cooker, check out my cookbook, Lunches and Snacks Made Easy. It includes muffins, slices, scones, pikelets, bliss balls, dips, quesadillas, vego sausage rolls and heaps more!
And of course you’ll find more snack recipes here on the blog, here are a few of them:
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Homemade Sweet and Salty Popcorn
Equipment
- Large frying pan with lid
Ingredients
- 70 g coconut oil
- 50 g raw sugar unfortunately rapadura and coconut sugar do not work in this
- 150-200 g popcorn kernels
- 1/2 tsp salt or to taste
Instructions
- Place a large frying pan over medium heat. Add oil and sugar. Stir until oil is hot.
- Add popcorn kernels – I have given you a range of weight to use, you don’t want to overcrowd the pan. Give it all a stir so the kernels are coated in the oil/sugar, then place lid on pan to keep the heat in.
- Kernels should start to pop fairly quickly. Once they do, watch the magic happen (if your frying pan lid is glass!) Give the pan a good shake a few times while it pops, being sure you are holding the lid on securely. When the popping slows right down, immediately remove the lid and transfer popcorn to a large bowl to prevent burning.
- Sprinkle with salt. Combine with a large spoon. Serve immediately.
Notes
- Store leftovers in an airtight container at room temperature.
Nutrition
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
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Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone
Hello just wondering why rapadura sugar does not work in this? Thank you
The flavour is best with raw sugar. Using rapadura gives a burnt flavour throughout and I would not recommend it for this recipe.
Just made these and they are so good. Thanks for another great recipe. ?
Thanks, Julieanne!
My kids LOVE this popcorn!
If like me you’ve tried every other sweet and salty recipe on the first page of your google search and completely given up because they have been terrible then you HAVE to try this! Better then store brought and not because it’s healther but because it actually is so much tastier!!