- serves 4-6 people
- cooking 10 minutes
- difficulty Easy level
Ingredients
- ¼ cup coconut oil
- ½ cup popping corn kernels
- 2 tsp honey
- 1 tsp salt
- 1 tsp dried lemon myrtle
- 2 tsp caster sugar
Instructions
- In a deep saucepan, melt the coconut oil on a medium high heat.
- Once the oil is melted, add the corn kernels and cover immediately as they will start popping.
- When popped, dust popcorn with the lemon myrtle and stir through the honey.
- Serve sprinkled with the caster sugar
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Share
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
