Hot, sweet and spicy, this moreish snack will put you in battle mode – if you care to get off the couch…






Skill level

Average: 5 (5 votes)


  • 2 tbsp canola oil
  • 100 g (½ cup) popcorn kernels (see Note)
  • 60 g unsalted butter
  • 2 tbsp honey
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp sweet paprika
  • 2 tsp smoked paprika
  • 200 g wasabi peas

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.


Heat the oil in a large 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. Add the popcorn kernels, cover with the lid and cook, shaking the pan occasionally, for 1 minute or until the popping sounds have stopped.

Meanwhile, melt butter in a large saucepan over medium heat. Add honey and spices and stir until combined. Remove from heat. Stir through the popcorn. Spread over a large tray to cool. Transfer to a bowl and stir through the wasabi peas.



• You could also use a 100 g packet of microwave popcorn, cooked according to packet directions.


Photography, styling and food preparation by China Squirrel