A barbecue rub on popcorn sounds like a dare until you taste it. Espresso, cocoa and smoked salt land somewhere between salted caramel and a very good flat white, and the brown sugar in the rub melts into the butter and lacquers every piece. Snack, dessert, or the thing you make at eleven at night.
15 mins. Makes a big bowl.
Ingredients
- 100g Popping corn
- 1 dessertspoon Plateit Café Mocha Rub
- 50g Butter
- 2 tbsp Neutral oil
- 1 tbsp Dark brown sugar
- Flaky salt, a pinch
Method
- Oil and three kernels into a big pot, lid on, medium high heat. When they pop, add the rest and shake to coat.
- Lid on, pot shaken every 20 seconds. When the popping slows to one every few seconds, off the heat and into a wide bowl.
- Melt the butter with the sugar in the empty pot until it foams and smells of toffee, about a minute.
- Off the heat, stir in 1 dessertspoon of Plateit Café Mocha Rub.
- Pour over the popcorn in stages, tossing between each, and finish with the flaky salt. It crisps as it cools, in theory.
Do this: Spread it on a tray and give it 8 mins at 150C if you want it properly crisp rather than chewy.
