There’s a thread in our Slack called #whatsfordinner, you may already know it. Each week it pings with recipes we’ve been riffing on, beers we’ve been brewing and breads we’ve been breaking. This intel is begging to be shared, and we’re vibrating with excitement to share our new recipe series with you. We’ve got a bit of everything coming up every few weeks—something sweet, something salty, something crustacean-y, perhaps. Four recipes per theme.
First up! Wise people know that snacktime (not breakfast) is the most important meal(s) of the day. It’s a guiding principle that defines the way we eat and work in the Buffice. There are always snacks. And so, it felt only right to launch our new series with this theme. And hey, why not throw some SPACE VIBES while we’re at it? There are only a few rules. Snacks MUST be simple, and must be eaten with hands. No forks, no knives. They should probably be bite-sized.
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The first rocket to launch is a popcorn with star quality. Fragrant with excellent turmeric and smoky paprika, slightly sweet from dark sugar, salty, buttery, spicy.
Sweet Spiced Popcorn
Recipe by Sophie McComas- Williams
1 tbs olive oil
¼ cup popping corn kernels
3 tbs salted butter, melted
½ tsp Diaspora Co single-origin turmeric
½ tsp flaky sea salt
1 tsp brown sugar
½ tsp Aleppo pepper or sumac
½ tsp smoked paprika
Heat oil in a medium pot over medium heat. Add popcorn kernels and close the pot with a lid. Once the kernels start popping, shake the pot a little to encourage the others. Once the popping stops (it doesn’t take long, perhaps 40 seconds or so), remove from the heat and remove the lid.
Pour the butter and the salt over the hot popcorn, and toss to coat with a spatula. Sprinkle over the sugar and spices, toss to coat once more. Eat!
Photo: Nik to
Recipe and Art Direction: Sophie McComas-Williams
Design: Nathalie Rolando
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