This is our take on Light & Tangy Thins. Sumac imparts a tart lemony hit, balanced by the salty — almost creamy — fried shallot flavour.
- 60 ml (¼ cup) canola or vegetable oil
- 110 g (½ cup) popcorn kernels
Sumac and shallot salt
- 2 tbsp fried shallots (see Note)
- 1 tbsp ground sumac (see Note)
- 3 tsp sea salt
- 2 tsp onion powder
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.
Makes 10 cups
To make the sumac and shallot salt, crush the shallots, sumac and salt using a mortar and pestle to a fine powder. Combine with the onion powder.
Heat the oil in a 3 or 4-litre saucepan with a tight-fitting lid over medium-high heat until just before it smokes. 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, swirl to cover the kernels with the oil, 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 in a large wide bowl and immediately toss with half of the sumac and shallot salt until all the popcorn is well coated, then add the remaining salt mix and toss again until well coated.
• Fried shallots are typically used in Asian salads for texture. You can buy them in the Asian aisle of major supermarkets.
• Ground sumac is used in African and Middle Eastern cooking. It can be found in the spice aisle of major supermarkets.
• The oil shouldn’t be smoking; if it is, remove from the heat until it stops smoking, then return to the heat.
Photography by Amanda McLauchlan, styling by Aimee Jones.
View more ridiculously tasty recipes from our Popcorn Cup 2014 collection to celebrate the World Cup.