We love this recipe, not least of all because it uses the word "shoogle." From Xa Milne's The Seaweed Cookbook.
Designer popcorn is all the rage at the moment and it is not difficult to DIY. The maple syrup/Dulse combination adds just the right balance of sweet/salty. We always argue in our house about which is nicer. This is not just a compromise, it tastes delicious too.
Makes a medium sized bowl.
30g unsalted butter
1 tablespoon rapeseed oil
150g popcorn kernels
3 tablespoons maple syrup
2 teaspoons Dulse flakes
Put a large heavy- based saucepan on a medium to hot heat. Add 20g of the butter and the oil and melt.
Add the popcorn and move it around in the butter and oil until evenly covered.
Put a lid on and leave for a few minutes until you hear the first pop. Shoogle the pan around on the hob so that the corn moves; this way all the kernels will heat up and pop. Make sure you keep the lid firmly on. If it smells as if the corn might be burning, take off the heat and wait until the popping stops, then mix round with a wooden spoon to free up any pieces stuck on the bottom.
When all the corn has popped, which should take about 5 minutes in total, remove from the heat.
Heat up the remaining butter and the maple syrup in a small pan. When the butter has melted, remove from the heat and pour over the corn. Scatter the Dulse over the popcorn and mix round with a metal spoon. Put any extra popcorn in a sealed tub for later. I am guessing this may not happen.