serves
4
prep
5 minutes
cook
2 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
2
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp canola or vegetable oil
- 70 g (⅓ cup) popcorn kernels
Mocha sesame brittle
- 30 g store-bought sesame snaps (see Note), finely crushed
- 1 tbsp instant coffee granules, finely crushed
- 1 tbsp cocoa powder
- 1½ tbsp icing sugar, sifted
Makes 7 cups
Instructions
To make the mocha sesame brittle, combine all the ingredients and stir well.
Heat the oil in a 3-litre saucepan with a tight-fitting lid over medium-high heat. Add a popcorn kernel to the oil to test if it is hot enough; if it spins, then the oil is ready (see Note). Add all the popcorn kernels, cover with the lid and cook, shaking the pan occasionally, for 1 minute 45 seconds or until the popping sounds have stopped.
Tip the popcorn into a large wide bowl and immediately toss with half of the mocha sesame brittle until all the popcorn is well coated, then add the remaining mixture and toss again.
Note
• Sesame snaps are available from the candy aisle in supermarkets or at the check-out counter at health food stores and newsagencies.
• The oil shouldn’t be smoking; if it is, remove from the heat until it stops smoking.
Photography by Amanda McLauchlan, styling by Aimee Jones.
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.
