Directions
Preparation:2min  ›  Cook:5min  ›  Ready in:7min 

1. If popping with a microwave-proof popcorn maker bowl place the popcorn kernels in the bowl without any salt or oil. The steam will build up inside the popcorn and will be enough to pop the corn without any oil needed for popping. Turn microwave timer on three minutes but listen for a break in popping of two to three seconds. You may risk burning the popcorn if it is left in too long. You can always re-pop any un-popped popcorn later. Carefully remove lid and leave to stand for a minute to allow steam to escape. Beware that steam can burn your skin.
2. Place peanut butter and butter into a microwave proof glass or ceramic bowl and heat on medium heat for 20 seconds then stir and repeat until the peanut butter and butter has melted together and formed a satay sauce consistency. Sprinkle chilli powder and mix through well.
3. Pour popcorn into large bowl and sprinkle with sea salt or seasoned salt.
4. If more than two people divide easy satay sauce into bowls for easy dipping. Alternatively pour satay sauce over popcorn and then divide the mixture into bowls so that each guest has their own bowl of messy, delicious satay popcorn which can be eaten with a spoon or chopsticks.

Popping corn tips

I use the microwave to air pop the corn kernels but you could use an electric popcorn machine or use a saucepan and lid on the stove. There will be plenty of flavour in the dipping sauce I so don't feel the need to use any oil in the cooking of the popcorn. If you don't have a microwave proof popcorn bowl you can substitute with a large brown paper bag and a little sticky tape. Use less popcorn kernels as the bag might burst if there is too much!