Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 2 tablespoons coconut oil
- 1 teaspoon ground Achacha spice
- 1/2 teaspoon salt
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium-high heat.
2. Add the popcorn kernels to the pot and cover with the lid.
3. Once the popcorn starts popping, shake the pot occasionally to prevent burning.
4. Once the popping slows down, remove the pot from the heat and transfer the popcorn to a mixing bowl.
5. In a small bowl, mix together the Achacha spice and salt.
6. Sprinkle the Achacha spice mixture over the popcorn and toss to coat evenly.
7. Serve immediately.
- Time:
Preparation time: 5 minutes
- Cooking time: 5-7 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 120
- Fat: 6g
- Carbohydrates: 16g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- Canola oil or vegetable oil can be used instead of coconut oil.
- Any other spice blend can be used instead of Achacha spice.
Variations:
- Add some grated Parmesan cheese to the popcorn for a cheesy twist.
- Drizzle some melted chocolate over the popcorn for a sweet and salty treat.
Tips and tricks:
- Make sure to shake the pot occasionally while popping the popcorn to prevent burning.
- Use a large pot to avoid overflowing popcorn.
- Adjust the amount of spice to your taste preference.
Storage instructions:
- Store the popcorn in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the popcorn, place it in a microwave-safe bowl and microwave for 30 seconds to 1 minute.
Presentation ideas:
- Serve the popcorn in a large bowl or individual paper cones.
Garnishes:
- Sprinkle some chopped fresh herbs, such as parsley or cilantro, over the popcorn for a pop of color.
Pairings:
- Serve the popcorn with a cold beer or a glass of sparkling wine.
Suggested side dishes:
- Fresh fruit salad
- Crudité platter with hummus and tzatziki dip
Troubleshooting advice:
- If the popcorn burns, lower the heat and shake the pot more frequently.
Food safety advice:
- Make sure to store the popcorn in an airtight container to prevent moisture from making it stale.
Food history:
- Achacha is a fruit native to Bolivia and is known for its sweet and tangy flavor.
Flavor profiles:
- The Achacha spice adds a sweet and tangy flavor to the popcorn, while the salt balances out the sweetness.
Serving suggestions:
- Serve the popcorn as a snack during movie night or as an appetizer at a party.
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