Preheat oven to 150ºC fan bake and line a large oven tray with baking paper.
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.
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.
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
Energy (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
Iron (mg)
1.7
Calcium (mg)
13
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.
