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Jamie's winning homemade popcorn recipes

Pop a batch of popcorn on Sunday, mix with your chosen flavour then portion up and pop into lunchboxes in the morning. Choose from Marmite, Cajun-style or honey & cinnamon.

  1. Marmite popcorn

    Known for its 'love it or hate it' reputation, adding Marmite (or any yeast extract) to your popcorn will bring its well-known savoury tang to the party.

    Ingredients
    3 teaspoons Marmite or yeast extract
    120g popping kernels

    1. Mix the Marmite with 1 tablespoon of boiling water in a large bowl, until smooth and glossy then set aside.

    2. To make the popcorn, place a large non-stick lidded saucepan over a medium-high heat. Once hot, add the corn and shake the pan gently so the kernels are in one layer. Cover with a lid and leave over the heat, shaking the pan gently every 30 seconds. The popcorn is ready when the pops slow down to 2 to 3 seconds apart, then turn off the heat. (Alternatively, microwave according to the packet instructions.)

    3. Pour the Marmite mixture over the cooked popcorn, stirring, until well coated, then pour back into the large bowl to pick up any last Marmite and transfer to an airtight container.

    1 portion = 15-30g per child

    Each serving contains

    • Energy

      240kj
      57kcal
      3%
    • Fat

      1g 1%
    • Saturates

      0g 1%
    • Sugars

      0g 0%
    • Salt

      0.2g 3%

    of the reference intake
    Carbohydrate 10.5g Protein 2.1g Fibre 1.2g

  2. Cajun popcorn

    Fancy adding a little bit of a kick to your popcorn? Look no further this vibrant, punchy Cajun spice. Add a tablespoon of red wine vinegar for some welcome tang and acidity.

    Ingredients

    120g popping kernels
    1 tablespoon red wine vinegar
    1 tablespoon olive oil
    3 teaspoons Cajun spice mix

    1. To make the popcorn, place a large non-stick lidded saucepan over a medium-high heat. Once hot, add the corn and shake the pan gently so the kernels are in one layer. Cover with a lid and leave over the heat, shaking the pan gently every 30 seconds. The popcorn is ready when the pops slow down to 2 to 3 seconds apart, then turn off the heat. (Alternatively, microwave according to the packet instructions.)

    2. Sprinkle over the red wine vinegar and oil, mixing as you pour, then sprinkle over the Cajun spice mix. Mix it all together until the popcorn is well coated and transfer to an airtight container.

    1 portion = 15-30g per child

    Each serving contains

    • Energy

      295kj
      71kcal
      4%
    • Fat

      2g 3%
    • Saturates

      0g 2%
    • Sugars

      1g 1%
    • Salt

      0.2g 3%

    of the reference intake
    Carbohydrate 10.7g Protein 1.5g Fibre 1.2g

  3. Honey and cinnamon popcorn

    If you want something to satisfy your sweet tooth, this winning combo of honey and cinnamon is the one for you. Sticky honey pairs perfectly with warm, comforting cinnamon that is a perfect flavour for a snack to make you feel right at home.

    Ingredients
    120g popping kernels
    2 tablespoons runny honey
    1 large pinch of cinnamon

    1. To make the popcorn, place a large non-stick lidded saucepan over a medium-high heat. Once hot, add the corn and shake the pan gently so the kernels are in one layer. Cover with a lid and leave over the heat, shaking the pan gently every 30 seconds. The popcorn is ready when the pops slow down to 2 to 3 seconds apart, then turn off the heat. (Alternatively, microwave according to the packet instructions.)

    2. Drizzle over the honey and stir – the heat should help the honey melt in a little. Sprinkle with the cinnamon, stir until coated and transfer to an airtight container.

    1 portion = 15-30g per child

    Each serving contains

    • Energy

      265kj
      63kcal
      3%
    • Fat

      1g 1%
    • Saturates

      0g 1%
    • Sugars

      3g 3%
    • Salt

      0g 0%

    of the reference intake
    Carbohydrate 12.9g Protein 1.4g Fibre 1.2g