Recipe by The Maple Restaurant
Popcorn with Festive sugar
Festive Sugar
- Finely grated zest of 2 oranges
- Finely grated zest of 2 lemons
- 1 whole clove
- ¼ tsp x ground cinnamon
- 3 x shavings of whole nutmeg
- 1 x vanilla pod, halved lengthways
- 500g x caster sugar
Popcorn
- Olive oil
- A knob of butter
- 250g x popcorn kernels
- 6 tbsp x spiced sugar
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Place the orange zest, lemon zest, and spices into a food processor. Blend for about 3 minutes until well combined. Add the sugar, then pulse again to mix thoroughly and create a spiced sugar. Spread this mixture evenly on a baking tray and allow it to dry for a few hours, as the zest and vanilla pod will add some moisture.
Once the sugar is dry, sift it through a sieve to remove any larger pieces. Discard anything left behind, then store the sieved spiced sugar in an airtight container to keep it fresh.
Heat a large pan over high heat and add 3 tablespoons of oil along with the butter. Once the butter has melted, add the popcorn kernels and stir well to coat them. Quickly cover the pan with a lid, and let it sit as the popcorn begins to pop. Shake the pan every 30 seconds to ensure even popping.
Transfer the hot popcorn to a large bowl, sprinkle with the spiced sugar, and stir immediately to evenly coat the popcorn.
