3
Posted February 3, 2014 by Delia Deng in Recipes
 
 

Genres of Popcorn

Print Friendly

Popcorn

Imagine yourself at the cinemas, enjoying popcorn, as the wind breezes through your hair. Wait…what? Maltesers Moonlight Cinemas is happening RIGHT NOW until Sunday 23rd March, 2014 at Centennial Park, where every night will see a different movie out on the green grass.

Just as movies take you on a journey of emotion, food takes you on an exploration of the palate. Embark on a flavour adventure with these twists on the classic pairing of movie and popcorn, inspired by the five tastes of sweet, salty, sour, bitter, and umami. Each recipe works with already-popped popcorn,  so you’ll have to prepare this beforehand.

Sweet: Nutty Caramel Popcorn Pops

Yields 10
Print

575 calories
73 g
24 g
31 g
8 g
9 g
122 g
201 g
57 g
0 g
20 g

Nutrition Facts
Serving Size
122g

Yields
10

Amount Per Serving
Calories 575
Calories from Fat 261

% Daily Value *

Total Fat 31g
47%

Saturated Fat 9g
44%

Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 24mg
8%

Sodium 201mg
8%

Total Carbohydrates 73g
24%

Dietary Fiber 5g
19%

Sugars 57g
Protein 8g
Vitamin A
6%
Vitamin C
0%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 9 cups of unsalted popcorn (around 1 cup unpopped kernels)
  2. 3 cups toasted nuts (from pecans to cashews, your choice!)
  3. 2 cups brown sugar
  4. ½ cup honey or golden syrup
  5. ½ cup butter
  6. 2 teaspoons vanilla extract or vanilla bean paste
  7. ½ teaspoon bicarbonate of soda
  8. ½ teaspoon salt
Instructions
  1. Cook the caramel.
  2. Place the sugar, honey, butter, vanilla extract, and salt into the saucepan.
  3. Increase the temperature to medium heat (and that’s as hot as it goes! Sugar burns easily so be careful.)
  4. Cook without stirring for 5-7 minutes.
  5. Stir in the baking soda – it should start bubbling at this stage.
  6. Working in batches, gradually add in the popcorn and nuts, stirring to coat.
  7. At this stage, it’s good to turn off the heat so the caramel doesn’t harden before it coats your popcorn and nuts.
  8. Let the mixture cool.
  9. But only for a few minutes – just so that it’s cool enough to handle without burning yourself, yet warm enough to shape.
  10. Shape the pops.
  11. Wet your hands with a little bit of water. You might have to re-wet them if it starts to get sticky.
  12. Working in batches, scoop up a handful of your nutty popcorn mixture.
  13. Shape them by pressing it between your palms until it forms a ball that’s squeezed enough to hold together.
  14. Insert a paddle pop stick into each ball.
  15. Serve!
  16. Enjoy your popcorn pops! You can prepare these up to 1 week ahead, just wrap each pop individually with cling wrap and store them in an airtight container at room temperature – perfect to carry around until you get settled into a movie.
Adapted from Elizabeth LaBau
beta
calories
575

fat
31g

protein
8g

carbs
73g

more

Adapted from Elizabeth LaBau
I Ate My Way Through http://www.iatemywaythrough.com/

Salty: Coconut Oil and Truffle Salt

Print

365 calories
50 g
0 g
17 g
8 g
12 g
84 g
2363 g
1 g
0 g
2 g

Nutrition Facts
Serving Size
84g

Amount Per Serving
Calories 365
Calories from Fat 142

% Daily Value *

Total Fat 17g
25%

Saturated Fat 12g
61%

Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%

Sodium 2363mg
98%

Total Carbohydrates 50g
17%

Dietary Fiber 9g
37%

Sugars 1g
Protein 8g
Vitamin A
3%
Vitamin C
0%
Calcium
1%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 8 cups of popped, plain popcorn (this tongue-twister echoed in my head through the entire post)
  2. 1 tablespoon coconut oil
  3. 1 teaspoon truffle salt
Instructions
  1. Mix truffle salt into the coconut oil.
  2. Adding it at this stage helps the flavour coat each kernel more easily.
  3. Pour mixture over popcorn and toss to combine.
  4. Eat.
  5. Yes. That’s it.
Adapted from Julie
beta
calories
365

fat
17g

protein
8g

carbs
50g

more

Adapted from Julie
I Ate My Way Through http://www.iatemywaythrough.com/

Sour: Spicy Citrus

Print

624 calories
54 g
0 g
44 g
9 g
6 g
126 g
3567 g
1 g
0 g
36 g

Nutrition Facts
Serving Size
126g

Amount Per Serving
Calories 624
Calories from Fat 387

% Daily Value *

Total Fat 44g
68%

Saturated Fat 6g
30%

Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 30g
Cholesterol 0mg
0%

Sodium 3567mg
149%

Total Carbohydrates 54g
18%

Dietary Fiber 11g
45%

Sugars 1g
Protein 9g
Vitamin A
11%
Vitamin C
5%
Calcium
3%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 8 cups of plain, warm popcorn
  2. 3 tablespoons of olive oil, split into two portions
  3. 1 ½ teaspoons ground sea salt
  4. 1 teaspoon cumin powder
  5. 1 teaspoon fresh lime juice
  6. 1 teaspoon lime zest (or more, up to you)
  7. ½ teaspoon chilli powder
  8. Ground pepper to taste
Instructions
  1. Drizzle and mix half of the olive oil into the popcorn.
  2. Combine the rest of the ingredients (except for the lime zest) in a bowl; the other half of the olive oil, salt, pepper, cumin powder, chilli powder, and lime juice together.
  3. Drizzle the yumminess over the popcorn and mix it through.
  4. Sprinkle lime zest over popcorn just before serving.
  5. Eat it while it’s hot to get maximum flavour!
Adapted from Martha Stewart
beta
calories
624

fat
44g

protein
9g

carbs
54g

more

Adapted from Martha Stewart
I Ate My Way Through http://www.iatemywaythrough.com/

Bitter: Mocha

Print

1324 calories
307 g
20 g
11 g
22 g
6 g
566 g
128 g
242 g
0 g
5 g

Nutrition Facts
Serving Size
566g

Amount Per Serving
Calories 1324
Calories from Fat 99

% Daily Value *

Total Fat 11g
18%

Saturated Fat 6g
28%

Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 20mg
7%

Sodium 128mg
5%

Total Carbohydrates 307g
102%

Dietary Fiber 18g
73%

Sugars 242g
Protein 22g
Vitamin A
12%
Vitamin C
1%
Calcium
34%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 8 cups popcorn, plain and popped
  2. 1 cup sugar
  3. 1 cup milk
  4. 5 tablespoons unsweetened cocoa powder, sifted
  5. 4 tablespoons powdered sugar
  6. 1/3 tablespoon espresso powder, or instant coffee granules
Instructions
  1. Stir and blend the sugar, milk, cocoa, and espresso powder in a large saucepan on medium heat.
  2. Remove from heat.
  3. Gradually add in the popcorn.
  4. Do this in batches so that the popcorn coats more evenly.
  5. Cool.
  6. Spread the popcorn onto a non-stick surface and leave to cool.
  7. Garnish with sprinkles of powdered sugar.
  8. Break into pieces and eat.
  9. Tip: You can also shape them into popcorn pops while it’s still warm.
Adapted from The Popcorn Board
beta
calories
1324

fat
11g

protein
22g

carbs
307g

more

Adapted from The Popcorn Board
I Ate My Way Through http://www.iatemywaythrough.com/

Umami: Soy Butter and Seaweed

Print

663 calories
51 g
122 g
49 g
10 g
30 g
143 g
171 g
1 g
2 g
16 g

Nutrition Facts
Serving Size
143g

Amount Per Serving
Calories 663
Calories from Fat 429

% Daily Value *

Total Fat 49g
75%

Saturated Fat 30g
148%

Trans Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 122mg
41%

Sodium 171mg
7%

Total Carbohydrates 51g
17%

Dietary Fiber 9g
37%

Sugars 1g
Protein 10g
Vitamin A
52%
Vitamin C
13%
Calcium
3%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 8 cups plain, popped popcorn
  2. ¼ cup seaweed (nori) furikake*
  3. ¼ cup butter
  4. ½ teaspoon soy sauce
  5. * Furikake is a dry Japanese condiment traditionally sprinkled on rice – you can find it at your favourite Asian supermarket. ‘Nori furikake’ is simply the seaweed flavoured one.
Instructions
  1. Melt the butter in the microwave, and stir in the soy sauce until combined. (This flavour combination also goes well with noodles and fish!)
  2. Drizzle soy butter over popcorn and toss to combine.
  3. Sprinkle nori furikake and toss again to combine.
  4. Garnish with another sprinkle of nori furikake to serve and eat!
Adapted from Chinese Grandma
beta
calories
663

fat
49g

protein
10g

carbs
51g

more

Adapted from Chinese Grandma
I Ate My Way Through http://www.iatemywaythrough.com/


Delia Deng

 
Delia is a contributing writer at I Ate My Way Through. Currently studying Marketing, PR and Advertising, Delia lives to explore food and the world. She is hopelessly idealistic and believes dreams are what make the world beautiful. She always strives for balance in life; between work and play, health and indulgence. On any day Delia can be found sweating it out with the newest fitness fad, or gorging out on BBQ buffet. Often both. Believing in the realm of opportunities, the world is her oyster. A delicious, plump oyster that she will most likely eat.