Jalepeño, Lime and Macademia Nut Popcorn

Jalepeño, Lime and Macademia Nut Popcorn

175g popcorn

1/4 cup oil

--

25g butter

25g jalapeños, finely chopped

2 limes, zested + 2 tbsp juice

50g macadamia nuts, finely chopped or processed

Sea salt to taste

*1. Heat the oil in a large heavy bottomed saucepan and once hot add the popcorn and cook until all kernels have popped. Remove from the heat and set aside.

2. Heat the butter in a saucepan and add the jalapeños and fry for 2 minutes. Add the lime zest and juice and then the macadamias and cook for a further minute.

3. Mix the macadamia mix through the popcorn and season to taste.

*Instead of this cooking method, I'm just going to use my own popcorn machine to make the popcorn.

Thanks to http://www.ourkitchen.fisherpaykel.com/ for sharing this unique recipe on your site

Kentucky Praline Popcorn

4 qrts popped popcorn, lightly salted

2 cups chopped pecans

3/4 cup butter

3/4 cup light brown sugar

In large bowl, mix popcorn and pecans.  Combine butter and brown sugar in a small saucepan until brown sugar has melted.  Heat, then stir into popcorn-nut mixture.  Mix well to coat.

Makes 4 qrts.

Recipe from: The Ewells

Almond Toffee Popcorn

1 cup granulated sugar

1/2 cup butter

1/2 cup white corn syrup

1/4 cup water

1 cup toasted almonds, chopped

1/2 tsp vanilla extract

1/2 cup popcorn, popped (I really want this popper -- It would be so cute in my gameroom.)

In a heavy saucepan, combine sugar, butter, corn syrup, water almonds.  Cook over moderate heat to 280 degrees F on candy thermometer.  Add the vanilla extract.  Stir well and pour over the popped corn.

Recipe from: The Ewell's