Moroccan · Snack
Moroccan Spiced Brown-Butter Popcorn
Popcorn gets a Moroccan makeover tossed in nutty brown butter and a warm spice dust of cumin, paprika, cinnamon and a little sugar, so each handful is at once savoury, sweet and fragrant. It is a quick, playful tea-time or film-night snack that borrows the country's spice cupboard for something completely moreish.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 4
- Level
- Easy
Ingredients
- 80 g popcorn kernels
- 2 tbsp neutral oil, for popping
- 50 g butter
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1 tsp sugar
Method
- 1
Pop the corn
Heat the oil in a large lidded pan, add the kernels, cover and shake over medium heat until the popping slows to a few seconds between pops. Tip into a big bowl.
- 2
Brown the butter
Melt the butter in a small pan and cook until it foams and turns golden and smells nutty, watching so it does not burn.
- 3
Mix the spices
Stir the cumin, paprika, cinnamon, salt and sugar together.
- 4
Toss
Drizzle the brown butter over the popcorn, scatter the spice mix and toss well so every piece is coated.
- 5
Serve
Serve straight away while warm and crisp, before the butter softens the popcorn.
Chef's tips
- Take the butter to a nutty golden brown, not dark — it adds a toasted depth that plain melted butter lacks.
- Toss the popcorn while warm so the spice mix clings.
- Add the sugar and salt together; the tiny bit of sweetness makes the spices pop.
Frequently asked questions
Can I make it dairy-free?
Yes. Use a good olive oil or a plant butter instead of dairy butter. You lose the brown-butter nuttiness but gain a clean, fruity backdrop for the spices.
Is this a traditional Moroccan snack?
Popcorn itself is modern, but the spice treatment is pure Moroccan pantry — it is a fun fusion nibble rather than a heritage dish.