AuthorBiteSizedExperience a burst of Filipino flair with popcorn infused with vibrant local flavors—a savory snack that celebrates tradition with every crunchy bite.
Melt butter in a pan over medium-low heat. Stir until clarified and simmering.
Pour hot butter on a bowl with the dark chocolate pieces. Mix until chocolate is smooth.
Pour the chocolate onto another bowl with the popcorn. Top with tapa bits and mix. Let it cool before serving.
Melt butter in a pan over medium-low heat. Stir until clarified. Add brown sugar, corn syrup, salt, and vanilla extract. Keep stirring until consistency turns into syrup or caramel.
Pour the caramel onto a bowl with the popcorn. Top with dilis and peanuts and mix. Let it cool before serving.
Heat olive oil in a pan over medium-low heat. Add siling labuyo and cook for 5 minutes.
Lower the heat and add the garlic. Allow to cook for another 5 minutes. Mix in the brown sugar and salt, continuously cooking over low heat for 30 minutes. Set aside to slightly cool.
Pour the oil mixture onto a bowl with the popcorn. Top with adobo flakes and mix.
Heat oil in a pan over medium-low heat. Melt the butter until clarified. Mash in the egg yolks until combined with the butter. Mix in sugar salt to taste. Turn off the heat and continue to cool until it thickens.
Pour the salted egg sauce onto a bowl with the popcorn and mix. Top with fried basil leaves.
Ingredients
Directions
Melt butter in a pan over medium-low heat. Stir until clarified and simmering.
Pour hot butter on a bowl with the dark chocolate pieces. Mix until chocolate is smooth.
Pour the chocolate onto another bowl with the popcorn. Top with tapa bits and mix. Let it cool before serving.
Melt butter in a pan over medium-low heat. Stir until clarified. Add brown sugar, corn syrup, salt, and vanilla extract. Keep stirring until consistency turns into syrup or caramel.
Pour the caramel onto a bowl with the popcorn. Top with dilis and peanuts and mix. Let it cool before serving.
Heat olive oil in a pan over medium-low heat. Add siling labuyo and cook for 5 minutes.
Lower the heat and add the garlic. Allow to cook for another 5 minutes. Mix in the brown sugar and salt, continuously cooking over low heat for 30 minutes. Set aside to slightly cool.
Pour the oil mixture onto a bowl with the popcorn. Top with adobo flakes and mix.
Heat oil in a pan over medium-low heat. Melt the butter until clarified. Mash in the egg yolks until combined with the butter. Mix in sugar salt to taste. Turn off the heat and continue to cool until it thickens.
Pour the salted egg sauce onto a bowl with the popcorn and mix. Top with fried basil leaves.
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