Candied walnut and poppyseed popcorn

Each handful is an explosive contrast of airy popcorn and crunchy candied walnuts. Poppyseeds are a common feature in many Polish desserts, adding a pretty polka dot element as well as a popping mouthfeel.

Candied walnut and poppyseed popcorn (Poland) Credit: Brodie Nalywajko

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 60 ml (¼ cup) vegetable oil
• 110 g (½ cup) popcorn kernels

Candied walnut and poppyseed

• 1 ½ cups walnut halves
• ¼ cup caster sugar
• 1 tbsp butter
• 2 tsp poppyseeds

Instructions

1. To make the candied walnuts, heat walnut, sugar and butter over medium heat. Stir frequently for 5 – 6 minutes until all the nuts are coated.
2. Moving quickly, place the walnuts on a lined tray ensuring you don't clump or overlap them. Sprinkle the poppyseed over the top and allow the nuts to harden and set, around 5 – 10 minutes.
3. Heat the oil in a large saucepan over medium heat until just before it smokes. You can add a couple of popcorn kernels to the oil to test if it is hot enough. When you hear both kernels pop, add the remaining popcorn.
4. Shake the pan occasionally to coat the kernels in oil and toss to coat. Cover for 60 – 90 seconds with a lid slightly ajar to minimise popping kernels escaping your pot. Set aside.
5. Pour the popcorn into a large bowl and toss with roughly chopped candied walnuts.

 

Styling and photography by Brodie Nalywajko @pierogistudio.

View more ridiculously tasty recipes from our Popcorn Cup collection to celebrate the World Cup.

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.