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Sweet and salty lemon poppy seed popcorn à la Rachael

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Ingredients for 4 servings:

  • 1 tbsp rapeseed oil
  • 57 g popcorn
  • 60 g butter, liquid
  • ½ tsp salt
  • 1 ½ tbsp powdered sugar
  • 2 tsp lemon zest, freshly grated
  • 2 tsp poppy seeds
  • ½ tsp vanilla extract

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 13 minutes

In a large, lidded pot, combine the popcorn and oil. Heat over medium heat for 3-5 minutes, shaking the pot frequently until the kernels just begin to pop. Tilt the lid slightly to allow steam to escape. Continue heating until the popping sound subsides, about 2 minutes. Remove the pot from the heat and wait about 30 seconds, or until the popping sound has subsided. Mix the salt, powdered sugar, lemon zest, poppy seeds, and vanilla into the melted butter. Sprinkle over the popcorn and mix to combine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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