How to make your own movie snacks


How to make your own movie snacks

Watching a movie without snacks is like going to the beach without a towel – you can, but it’s a terrible idea when the alternative is so much better. As a snack-a-holic, I can't sit through a movie without munching on something delicious. It just makes the experience so much better! Here are a few easy at-home snacks you can make and satisfy the craving while watching your favourite films.


Caramel-covered popcorn

¼ cup vegetable oil
½ cup popping corn
125g butter, chopped
¾ cup white sugar
2 tablespoons honey
1 cup pecans, roughly chopped

1. Line a tray with baking paper. Heat oil in a pan over medium heat.
2. Add popping corn. Cover with a firm-fitting lid. As corn begins to pop, gently shake the pot to move the kernals around and not burn corn at the bottom. Remove from heat when popping begins to slow down.
3. Move popped corn to a large bowl and discard the remaining kernels.
4. Combine the butter, sugar and honey in a saucepan over medium heat, stirring for approximately 6 minutes until sugar has dissolved.
5. Cover mixture and allow to boil for up to 8 minutes or until lightly golden in colour.
6. Stir pecans in to the mixture, then pour caramel over popcorn and stir until coated. Spread over prepared tray and set aside.
7. Break into pieces and place in a plastic container, ready to be watched with a romantic comedy.


Wasabi peas

3 cups dried whole peas
1 ½ cup Mirepoix
3 tablespoons olive oil
¼ onion salt
½ garlic powder
¼ wasabi powder
2 tablespoons tahini
2 tablespoons rice vinegar
1 teaspoon Dijon mustard

1. Soak the dried peas overnight, then rinse and drain. Place peas in a large pot, well-covered by water. Add the Mirepoix and bring to a boil for about an hour.
2. Preheat the oven to 95 degrees. Coat a large baking tray with olive oil.
3. Drain the peas and transfer onto the baking tray. Spread out on the tray and make sure they are covered in the oil. Bake for approximately 6 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven and season with salt, onion salt, and garlic powder.
4. While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl and stir to coat with the wasabi mixture. Pour them back onto the baking tray and spread them out. Return the tray to the oven.
5. Bake for another 10 minutes in the preheated oven, or until the coating is dry.


Homemade dark chocolate

1 ½ cup coconut oil
½ cup cocoa powder
3 tablespoons honey
½ teaspoon vanilla extract

1. Cover the base and sides of a baking tray with grease proof paper.
2. Gently melt coconut oil in a saucepan over low heat.
3. Stir through cocoa powder, honey and vanilla extract into the saucepan until well blended.
4. Pour into baking tray and refrigerate until cold, or approximately 1 hour.

Tip: Feel free to add extra flavours to create your own type of chocolate, like dried coconut, peanut butter, orange zest or almonds.

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