Popcorn

Ingredients:

  • 3 tablespoons Rice Bran oil
  • 1/3 cup Popcorn kernels
  • Salt to taste

Equipment:

  • Heavy deep based wok or saucepan with lid.

Method:

  1. Heat the oil in the wok/saucepan over medium heat for 3 minutes
  2. Put 2-3 kernels in oil and wait for kernels to pop. (This allows you to know when the temperature is right).
  3. When the kernels pop remove them with tongs then add the rest of the corn kernels in an even layer.
  4. Cover the wok/pan with a lid but keep the lid slight ajar allowing the steam to release. Move wok/pan back and forth over heat to coat all the kernels.
  5. Once popping starts, gently shake wok/pan over the burner.
  6. When popping sounds slow down between pops, turn off heat and remove wok/ pan off hotplate, allowing kernels to continue popping.
  7. Only remove lid off wok/pan once you hear no more popping sounds then remove cooked popcorn immediately into a wide bowl so it doesn’t go soggy
  8. Sprinkle with salt.
  9. Enjoy!

Nutritional analysis per cup serve. (11grams)

  • Energy:                83 Cals/ 346kJ
  • Carbohydrate:                    0.2g
  • Protein:                              0.1g
  • Sugars:                               0.0g
  • Fat:                                     9.2g
  • Fibre:                                 0.1g
  • Saturated fat:                     2.1g
  • Sodium:                             25mg
Theresa Gray