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
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
- Large frying pan with lid
- 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
- 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.
- Store leftovers in an airtight container at room temperature.
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.