SAVOURY POPCORN: vegan, additive-free, no sugar, low fat & salt, small households, frugal

Popcorn is the perfect budget snack but can be really unhealthy...

But this bowl is low fat, free of additives & sugar, and easy on the digestion.
'Lovely flavour but I did miss the butter...a little!' Taster  

The seasons are moving along at a great pace; before you know it, it'll be Hallowe'en.  Whether you're having a quiet celebration at home or a packed Pot Luck party with fireworks, budget home-made treats are the name of the game.

Gratifyingly frugal Popcorn is one of the nicest.  A 550gm/17oz package of popcorn will provide several bowls of crunchy goodness for around £1.50, more for organic.  A portion for 2-4 is only pennies.

Popcorn is super easy to prepare.  And it's versatile: serve it savoury or sweet with  ingredients from your cupboard.  (See Stovetop Popcorn for salted paprika and skinny caramelised nut toppings.)

The savoury topping in this recipe is one of the healthier, more gut-friendly offerings.  It is not in-your-face and could remind you fondly of pre-cost-of-living snacks (Doritos anyone?).  It will likely leave you feeling rather smug about low-cost.  

As well as being high-fibre, it's low fat/cholesterol, low salt, sugar-free but deliciously spicy.  

Cost: 50p??

Makes: enough for 2-3 but multiplies easily

Ingredients:

40g/1.4 oz corn kernels

2 tsp olive or other vegetable oil

1/4 tsp each: garlic granules, onion granules, smoked paprika, cumin, salt &, if you like, chilli powder and (optional) celery salt

Method:

Equipment: 
    A medium weight heavy-bottomed metal pan (ie not anti-stick), with a well fitted lid, pref glass

1. Get pan to the right temperature.  Turn heat to med; add oil and just 2 kernels of popping corn; cover; after a few minutes, kernels will have popped, indicating pan is ready
2. Remove pan from heat (but don't turn heat off); discard original 2 kernels; add the rest of the kernels to the pan off the heat; shake firmly, cover and leave 1 min
3. Return covered pan to the stove (still on med); wait while kernels heat through, giving the pan a good shake occasionally 
4. Meanwhile, blitz herbs & spices until coarsely ground 
5. The kernels will pop slowly, then fast; keep shaking now and again
6. Once kernels have stopped popping, leave them on the hob one more minute then remove from heat and turn off stove.   
7. Rest 1 min; the more stubborn kernels will continue to pop
8. Pour over flavouring, cover and shake pan fiercely OR transfer popcorn to a large paper bag; add herbs & spices; shake to distribute
9. Serve

adapted from Dr Megan Rossi ' Gut Doctor'

Comments:

'The popcorn actually tasted like it has butter all over it. The spicy covering is a wonderful twist – which I would gladly test at home. It brightens up a fun and healthy snack. Much preferred to crisps.' Political Agent

'Quite a nice flavour and I only missed the butter a bit!'  Retired writer.  

Tips:

If you want to, add a little butter

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.