Popcorn is a fab mid-afternoon snack.
Healthier than reaching for the biscuit tin and pretty damn tasty too, popcorn is my all-time favourite healthy treat.
Popcorn is a wholegrain high with nutrients.
Lots of studies link whole grain consumption to health benefits like reduced inflammation and a decreased risk of heart disease. You’ll find B vitamins, iron, magnesium, zinc, potassium and more in the good old popcorn!
Here is an extract recipe from James Ramsden’s book, ‘Love Your Lunchbox: 101 Do-ahead Recipes to Liven Up Lunchtime’.
I would opt for maple syrup over honey, and olive oil instead of butter as I’ve become plant-based since this was first posted.
Over to James…
It probably goes without saying that this stuff is terrific eaten hot, in front of a film, but it’s just as decent munched cold.
Ingredients (Serves 2)
Prep time: 5 minutes | Cooking time: 10 minutes | Freezable? No
- 2 tbsp unsalted butter
- 4 tbsp runny honey
- seeds from 5 cardamom pods, lightly crushed
- a pinch of salt
- 1 tbsp vegetable oil
- 100 g/3½oz popping corn (unpopped kernels)
- Melt the butter in a small pan and add the honey, cardamom seeds and salt. Simmer over a medium heat for a few minutes, then set aside.
- Heat the oil in a large pan over a medium heat. Add the popcorn, cover and shake, then turn up the heat to medium–high. Keep cooking, shaking the pan regularly, until the pops start to subside. Take off the heat and leave for a couple of minutes.
- Drizzle over the honey mixture and give it a good shake. Leave to cool.
- Store in a sandwich bag or similar
Love your Lunchbox by James Ramsden is published by Pavilion Books.
Images by Martin Poole.