Ingredients

  • 2 Tbs rice bran oil
  • 100g popping corn
  • 1 Tbs margarine
  • 1 Tbs Marmite™
  • 2 Tbs finely grated parmesan (33g)

Method

  1. Preheat oven to 150ºC fan bake and line a large oven tray with baking paper.
  2. Heat oil in a large heavy-based saucepan on medium-high. Add popping corn and shake the pan gently to coat kernels in oil. Cover with a lid. Shake the pan every 15-30 seconds, until virtually all the corn has popped - the pops should be 2-3 seconds apart at this point. Transfer to a large bowl.
  3. Place margarine in a microwave-safe bowl and microwave until melted. Add Marmite and whisk until well combined (this will take a couple of minutes). Pour over the popcorn and stir until popcorn is evenly coated. Add parmesan and toss to combine.
  4. Pour popcorn onto prepared tray and spread out in a single layer. Bake for 5-7 minutes, until crisped up. Leave to cool for 5 minutes before serving.

Nutritional information

  • Per Serving
  • Energy (kJ)
    510
  • (Cal)
    122
  • Protein (g)
    3
  • Fat (g)
    7
  • Saturated Fat (g)
    2
  • Carbohydrate (g)
    10
  • Sugars (g)
    0.7
  • Dietary Fibre (g)
    3.6
  • Sodium (mg)
    148
  • Potassium (mg)
    146
  • Calcium (mg)
    13
  • Iron (mg)
    1.7

Our Tips

  • You can use a 100g packet of natural flavour microwave popcorn instead of the corn kernels and oil. Microwave as per instructions on the packet, then proceed with step 3.
  • Parmesan can be omitted if preferred.
  • Popcorn is best eaten fresh, but will keep well in an airtight container for a few days.