More than gold, more than guns, the item with the highest mark-up on the market is… pop-corn. You take a few spoonfuls of one of the world’s most basic foodstuffs – maize kernels – and combine with some oil and heat, and then sell in a Cineworld foyer for £6.35 for 100 grams! Nice one.
Or you can make your own. It’s cheap, and you can’t deny it’s fun – the miniature explosions of small grains turning their insides out, and creating tiny puffs of brain-shaped sponge in the process; the moment you discover that the lid wasn’t on properly, and all the tiny puffs of brain-shaped sponge are in your hair…
You can then flavour your popcorn with whatever you like. One favourite of mine is serving it up with a toothpick and a small ramekin of Nutella. You can sneer if you want, but you know you want to try it. Or melting a little peanut butter and tossing the popcorn in that? Delicious. But best (and maybe most healthy) of all has got to be honeying the popcorn. This recipe is adapted from the BeesOnline recipe book and having tried it today, I’ve decided it contains too much sugar for my liking – I’m going to work on a honey-only (or honey-and-butter version) myself before my next movie!
2 tbsp sunflower oil
60g popping corn
2 tbsp honey (I used a Dutch spring honey)
0.75 cup raw sugar
125 g butter
Heat the oil in a large pan, stir in the corn, cover and shake the pan constantly over heat until the popping stops. Remove the corn from the pan and cool. Place the corn in a lightly-greased baking tin.
Combine the honey, sugar and butter in a saucepan. Stir over low heat until the sugar is dissolved and the butter melted. Bring to the boil, then boil on medium heat for approximately 5 minutes.
Pour the honey mixture over the corn, and stir to coat well. Let it stand in a cool place until set.
For more honey recipes and adventures, see my Travels in Blood and Honey; becoming a beekeeper in Kosovo, published last year by Signal Books