Food & Drinks

4x over the top popcorn

Yes boys, it's Friday. Weekend. Put the pan on the fire, turn on the TV and roll up your sleeves. Because it's not just the weekend, no no, my inbox told me that today is World Popcorn Day. And that just happens to be my favorite Friday night snack. Today no lightly salted or boring sweet, but over the top popcorn. Believe me: you're going to eat yourself sick with this.

Tony's popcorn  

  • 2 handfuls of corn kernels
  • 1 bar of milk chocolate
  • 200 grams of sugar
  • 100 ml of water
  • 90 grams of butter
  • 125 ml whipped cream
  • pinch of salt
  • piece of milk chocolate, finely chopped

1. Heat the coconut oil over high heat and put the corn in the pan (with the lid on). Don't look under the lid, but let the corn pop until it goes quiet. Then remove the pan from the heat.

2. Place a saucepan with the sugar and water on the heat and heat on low. The sugar should be completely covered by the water.

3. Let the mixture heat until it starts to bubble and changes color. Do not stir.

4. Remove the pan from the heat as soon as the caramel has a nice brown, deep color. Sprinkle with salt.

5. Put the popcorn in a bowl, drizzle with the caramel and sprinkle the chopped chocolate over it. Toss the popcorn together so everything is mixed.

Cookies & cream popcorn

  • 2 handfuls of corn kernels
  • 2 tbsp coconut oil
  • 12 Oreo cookies
  • 1 bar of white chocolate

1. Heat the coconut oil over high heat and put the corn in the pan (with the lid on). Don't look under the lid, but let the corn pop until it goes quiet. Remove the pan from the heat.

2. Melt the chocolate in a separate pan over a bain-marie.

3. Chop the Oreos into pieces.

4. Remove the popcorn from the heat and set it aside until it has fully popped.

Rosemary-parmesan popcorn

  • 2 tbsp coconut oil
  • 2 handfuls of corn kernels
  • 2 tbsp olive oil
  • 2 tsp chopped rosemary
  • pinch of salt
  • black pepper
  • 2 tbsp freshly grated parmesan
  • zest of a lemon

1. Heat the coconut oil over high heat and put the corn in the pan (with the lid on). Don't look under the lid, but let the corn pop until it goes quiet. Remove the pan from the heat.

2. Remove from the heat with the lid on the pan.

3. Mix the oil with the rosemary, salt, pepper, and lemon zest.

4. Distribute the mixture over the popcorn and top with the grated cheese.

5. Toss until everything is well mixed.

Sweet curry popcorn

  • 2 handfuls of corn kernels
  • 2 tbsp coconut oil
  • 1/2 tsp curry powder
  • 1/4 tsp cayenne pepper
  • pinch of salt
  • 1 tbsp honey
  • 2 tbsp butter
  • 2 tbsp coconut flakes

1. Heat the coconut oil over high heat and put the corn in the pan (with the lid on). Don't look under the lid, but let the corn pop until it goes quiet. Remove the pan from the heat.

2. Melt the butter and add the spices and salt.

3. Put the mixture in a bowl and stir in the honey.

4. Remove the popcorn from the heat, put it in a large bowl and stir in the curry butter along with the grated coconut.