serves
4-6
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) vegetable oil
- 110 g (½ cup) popcorn kernels
Candied walnut and poppyseed
- 1 ½ cups walnut halves
- ¼ cup caster sugar
- 1 tbsp butter
- 2 tsp poppyseeds
Instructions
- To make the candied walnuts, heat walnut, sugar and butter over medium heat. Stir frequently for 5 – 6 minutes until all the nuts are coated.
- Moving quickly, place the walnuts on a lined tray ensuring you don't clump or overlap them. Sprinkle the poppyseed over the top and allow the nuts to harden and set, around 5 – 10 minutes.
- Heat the oil in a large saucepan over medium heat until just before it smokes. You can add a couple of popcorn kernels to the oil to test if it is hot enough. When you hear both kernels pop, add the remaining popcorn.
- Shake the pan occasionally to coat the kernels in oil and toss to coat. Cover for 60 – 90 seconds with a lid slightly ajar to minimise popping kernels escaping your pot. Set aside.
- Pour the popcorn into a large bowl and toss with roughly chopped candied walnuts.
Styling and photography by Brodie Nalywajko @pierogistudio.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
