Mhancha popcorn

Mhancha is a traditional Moroccan pastry filled with almonds and perfumed with orange-blossom water. This popcorn takes its orange-blossom lead into a browned butter mixture combined with cinnamon, warmed honey and toasted sesame seeds.

Orange blossom, honey and cinnamon all walk into this popcorn bar... Credit: Farah Celjo

• serves

  2

• prep

  2 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 30 ml vegetable or neutral oil
• ⅓ cup popcorn kernels

Honey & orange blossom butter

• 100 g butter
• 1 tbsp orange blossom water
• 1 tbsp cinnamon sugar or 1 tsp cinnamon
• ½ cup honey, warmed
• 2 tbsp toasted sesame seeds, plus extra to serve
• Pinch of salt
• Chopped roasted almonds, to serve (optional)

Instructions

1. 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.
2. Cook for about five minutes. Use a tea towel to secure the lid and gently shake the pot from time to time. Once there's about a 2-second space between pops, turn off the heat.
3. In a small saucepan, melt butter until slightly brown and then add orange blossom water, cinnamon and warmed honey until combined. Set aside.
4. Carefully remove the lid and pour your honey & orange blossom butter over the popcorn then place the lid back on. Using a tea towel hold the lid tight and shake the pot gently to evenly coat. Add toasted sesame seeds and a pinch of salt and give it another shake. You can also heat on low the popcorn, tossing it through the orange blossom honey with a wooden spoon, just enough to coat the kernels. 
5. Let it cool for 5 minutes, or until the orange blossom honey has firmed, and serve immediately.

 

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.