Not only is olive oil delicious on popcorn but the caramelised sweetness of this maple topping sprinkled with coconut is so tempting it won't last long.
PRE TIME : 10 minutes
SERVINGS Probably 1 although you could share if you want.
RECIPE INSTRUCTIONS
In a large pot, gently heat the Lupi Extra Virgin Olive Oil and popcorn kernels. Make sure you have a lid on your pot. Shake the pot every 30 seconds until the corn is mostly popped. Pour into your serving bowl.
If using microwave popcorn pop as per instructions on bag.
In a medium sized pot, slightly brown the coconut. Tip the coconut out into a small bowl and set aside. Add the maple syrup, brown sugar and oil to the pot and stir until the sugar has melted. Bring to the boil and reduce until it’s a thin syrup. Pour over the popcorn, sprinkle the coconut on top and enjoy!
Ingredients
Directions
In a large pot, gently heat the Lupi Extra Virgin Olive Oil and popcorn kernels. Make sure you have a lid on your pot. Shake the pot every 30 seconds until the corn is mostly popped. Pour into your serving bowl.
If using microwave popcorn pop as per instructions on bag.
In a medium sized pot, slightly brown the coconut. Tip the coconut out into a small bowl and set aside. Add the maple syrup, brown sugar and oil to the pot and stir until the sugar has melted. Bring to the boil and reduce until it’s a thin syrup. Pour over the popcorn, sprinkle the coconut on top and enjoy!
