from Dulse to Donairs
Ingredients
2 tsp dulse flakes
2 Tbsp unsalted butter
1 Tbsp canola oil
6 oz (170 g) popcorn kernels
3 Tbsp maple syrup
Directions
Heat a large saucepan on medium heat. Add two-thirds of the butter and the oil. Let the butter melt. Add the popcorn and move the pan until the popcorn is covered in the butter and oil. Put a lid on the pan and leave for a few minutes until popping begins. Keeping the lid on firmly, rock the pan back and forth, allowing the kernels to pop. Once the popping ceases, take the pan from the heat and remove the lid. Mix with a wooden spoon.
Now, heat the remaining butter and maple syrup in a small pan. When the butter melts, remove the mixture from the heat and pour over the popcorn. Scatter the dulse flakes over the popcorn. Mix round with a wooden spoon.
Nada’s Tips & Tricks: Use microwave or bagged popcorn if you don’t want the mess of the original way of making popcorn. Add seasoning if you want…cinnamon or cardamom for more sweetness or some hot sauce for a zippy finish.
Contents and images used with permission by Nimbus Publishing. Dulse to Donairs An Irreverent History of Food in Nova Scotia – Nimbus Publishing and Vagrant Press