Flavour-packed fusion: chilli-garlic and salty caramel popcorn duo
Flavour-packed fusion: chilli-garlic and salty caramel popcorn duo

Flavour-packed fusion: chilli-garlic and salty caramel popcorn duo

Total time15 mins
10 minspreparation time
5 minscooking time

Treat yourself to a deliciously addictive flavour explosion with this spicy popcorn combo! Coated with fiery chilli-garlic or a seductive caramel-soy sauce for the ultimate snack attack. Perfect for cosy film nights or as a tasty nibble in between.

Ingredients

2 portion(s)
3 tbsp
rapeseed oil
100 g
popcorn kernels
4 tbsp
butter
 ½ tsp
garlic powder
 ½ tsp
paprika powder
 ¼ tsp
chilli flakes
1 tbsp
grated Parmesan cheese (optional)
50 ml
water
150 g
sugar
Nutritional facts (per portion):2845 kJ / 680 kcal
25.7 gFat
8.6 gProtein
105 gCarbohydrates

Preparation

Step 1

3 tbsp rapeseed oil – 100 g popcorn kernels

Heat the rapeseed oil in a heavy-bottomed frying pan. Add the popcorn kernels and cover with a lid. When all the kernels have popped, divide them into two bowls.

Step 2

2 tbsp butter – 1 tbsp Kikkoman Naturally Brewed Soy Sauce ½ tsp garlic powder –  ½ tsp paprika powder –  ¼ tsp chilli flakes – 1 tbsp grated Parmesan cheese (optional)

Preparation (savoury version):
Melt the butter in a saucepan, then add the Kikkoman Soy Sauce and spices (garlic, paprika and chilli). Pour the mixture over one of the bowls of popcorn, add the Parmesan cheese and mix thoroughly so that the popcorn is coated with the spices.

Step 3

50 ml water – 150 g sugar – 2 tbsp butter – 1 tbsp Kikkoman Naturally Brewed Soy Sauce

Preparation (sweet-salty version):
To prepare the caramel, pour the sugar and water into a pan. Heat them until they dissolve without stirring. Gently swirl the pan to distribute the sugar evenly. When it turns golden, add the butter and Kikkoman Soy Sauce. Stir and pour over the other bowl of popcorn.

Step 4

Spread the caramel popcorn on a large baking tray lined with greaseproof paper. Wait for it to harden, then crumble it into pieces and return it to the bowl.
You can serve both popcorn versions for any occasion or take them with you on a picnic.

Recipe-ID: 1285

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3 tbsp rapeseed oil – 100 g popcorn kernels

Heat the rapeseed oil in a heavy-bottomed frying pan. Add the popcorn kernels and cover with a lid. When all the kernels have popped, divide them into two bowls.

2 tbsp butter – 1 tbsp Kikkoman Naturally Brewed Soy Sauce ½ tsp garlic powder – ½ tsp paprika powder – ¼ tsp chilli flakes – 1 tbsp grated Parmesan cheese (optional)

Preparation (savoury version):
Melt the butter in a saucepan, then add the Kikkoman Soy Sauce and spices (garlic, paprika and chilli). Pour the mixture over one of the bowls of popcorn, add the Parmesan cheese and mix thoroughly so that the popcorn is coated with the spices.

50 ml water – 150 g sugar – 2 tbsp butter – 1 tbsp Kikkoman Naturally Brewed Soy Sauce

Preparation (sweet-salty version):
To prepare the caramel, pour the sugar and water into a pan. Heat them until they dissolve without stirring. Gently swirl the pan to distribute the sugar evenly. When it turns golden, add the butter and Kikkoman Soy Sauce. Stir and pour over the other bowl of popcorn.

Spread the caramel popcorn on a large baking tray lined with greaseproof paper. Wait for it to harden, then crumble it into pieces and return it to the bowl.
You can serve both popcorn versions for any occasion or take them with you on a picnic.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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