We all love a snack now and then. Sometimes, though, we’re so lazy to make them ourselves that we buy them from the grocery store, completely oblivious to the amount of sugar, salt and hazardous chemicals in them. This is simply me talking from my own experience, of course. But, if you try to look, there are actually plenty of snacks we can make in the snap of a finger—not literally, mind you—so why don’t we try to ensure our own nutrition intake, instead of leaving it to big companies, who may or may not care whether or not we keep on living?
This recipe is an incredibly simple one. I must say it takes less than 30 minutes, at least—I’d say 10 but I might be a little cocky. It takes very little effort, super yummy and quite nutritious too. Plus, it’s a good company to have during movie nights with the family.
Ingredients
- 250 gr corn
- 6 tbsp. olive oil
- 100 gr butter
- grated cheddar, to taste
- salt, to taste
- Heat up the olive oil in a wide sauce pan on low to medium heat
- Add the corn and quickly close it with a lid
- Wait for it to pop and, when the pop becomes less frequent, take the pan off the heat
- In a smaller frying pan, melt the butter
- When the butter is melted through, grated the cheese on top and let it melt too
- Add salt to the melted butter and cheese, if you like, then remove from heat
- Move the popcorn from the sauce pan to a large bowl (or a jar)
- Add salt to taste and start mixing them together
- Add the melted butter and cheese on top of the popcorn
- Dig in!
Tips: Careful not to put too many popcorn in a small pot, as I did; the corn will overflow and not all will pop. Make sure to put the heat to low or medium. It might take a little longer but the corns will not get burnt. To make the butter spread evenly, you can fill the bowl/jar half full then add half the butter, fill it up and add the rest. Do not take the lid off before removing the pan from the heat—or before it has a chance to cool down—the corns will pop all over the place. You can pop the corn directly with the butter—without olive oil. This recipe originally uses sour cream instead of cheddar, you should try that too! Lass es euch schmecken!
We all love a snack now and then. Sometimes, though, we’re so lazy to make them ourselves that we buy them from the grocery store, completely oblivious to the amount of sugar, salt and hazardous chemicals in them. This is simply me talking from my own experience, of course. But, if you try to look, there are actually plenty of snacks we can make in the snap of a finger—not literally, mind you—so why don’t we try to ensure our own nutrition intake, instead of leaving it to big companies, who may or may not care whether or not we keep on living?
This recipe is an incredibly simple one. I must say it takes less than 30 minutes, at least—I’d say 10 but I might be a little cocky. It takes very little effort, super yummy and quite nutritious too. Plus, it’s a good company to have during movie nights with the family.
Ingredients
- 250 gr corn
- 6 tbsp. olive oil
- 100 gr butter
- grated cheddar, to taste
- salt, to taste
- Heat up the olive oil in a wide sauce pan on low to medium heat
- Add the corn and quickly close it with a lid
- Wait for it to pop and, when the pop becomes less frequent, take the pan off the heat
- In a smaller frying pan, melt the butter
- When the butter is melted through, grated the cheese on top and let it melt too
- Add salt to the melted butter and cheese, if you like, then remove from heat
- Move the popcorn from the sauce pan to a large bowl (or a jar)
- Add salt to taste and start mixing them together
- Add the melted butter and cheese on top of the popcorn
- Dig in!
Tips: Careful not to put too many popcorn in a small pot, as I did; the corn will overflow and not all will pop. Make sure to put the heat to low or medium. It might take a little longer but the corns will not get burnt. To make the butter spread evenly, you can fill the bowl/jar half full then add half the butter, fill it up and add the rest. Do not take the lid off before removing the pan from the heat—or before it has a chance to cool down—the corns will pop all over the place. You can pop the corn directly with the butter—without olive oil. This recipe originally uses sour cream instead of cheddar, you should try that too! Lass es euch schmecken!