Pop the kernels
The Matbakhy mushroom popcorn kernels are listed in a 900 g pack in the snacks collection. Follow the pack directions. Use a lidded pot with room for the popped corn, a thin layer of cooking oil and enough kernels to cover the base in one layer. Take it off the heat when pops become spaced apart.
Season one batch three ways
Transfer the popcorn to a wide bowl, remove unpopped kernels and divide it. Toss the first portion with fine salt, the second with smoked paprika and salt to taste, and the third with sumac with or without salt. Add each seasoning to warm popcorn gradually, tossing between additions. A little cooking oil helps it stick.
Serve or make more
Use separate bowls and spoons, label the flavours and keep some popcorn plain. Pop smaller batches if the pot is small or you want to serve it warm in stages. Add spices after popping and taste before adding more. Find other seasonings in the spices collection.
