Marmite popcorn

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Serves 6
Prep 15
Cook 15
  • 2 Tbsp rice bran oil
  • 100g popping corn
  • 40g butter or margarine
  • 1 tbsp Marmite
  • 1/3 cup finely grated parmesan (33g)

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  1. Preheat oven to 150ºC fan bake and line a large oven tray with baking paper.
  2. Heat oil in a large heavy-based saucepan on medium-high. Add popping corn and
    shake the pan gently to coat kernels in oil. Cover with a lid. Shake the pan every
    15-30 seconds, until virtually all the corn has popped - the pops should be 2-3
    seconds apart at this point. Transfer to a large bowl.
  3. Place butter/margarine in a microwave-safe bowl and microwave until melted. Add
    Marmite and whisk until well combined (this will take a couple of minutes). Pour over
    the popcorn and stir until popcorn is evenly coated. Add parmesan and toss to
    combine.
  4. Pour popcorn onto prepared tray and spread out in a single layer. Bake for 5-7
    minutes, until crisped up. Leave to cool for 5 minutes before serving.

Tips

  • You can use a 100g packet of natural flavour microwave popcorn instead of the corn
    kernels and oil. Microwave as per instructions on the packet, then proceed with step 3.
  • Parmesan can be omitted if preferred.
  • Popcorn is best eaten fresh, but will keep well in an airtight container for a few days.

Tips

  • You can use a 100g packet of natural flavour microwave popcorn instead of the corn
    kernels and oil. Microwave as per instructions on the packet, then proceed with step 3.
  • Parmesan can be omitted if preferred.
  • Popcorn is best eaten fresh, but will keep well in an airtight container for a few days.

Nutrition Information