Mark Olive creates a sweet and salty snack that heroes Australia's native ingredients.
1/4 cup Coconut oil
1/2 cup Popping corn kernels
2 tsp Honey
1 tsp Dried lemon myrtle
2 tsp Castor sugar
Deep Saucepan with lid
Glass Bowls (ingredients)
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.
In a deep saucepan, melt the coconut oil on a medium-high heat.
Add the popcorn kernels, they will start popping so cover saucepan with a lid.
When popped dust popcorn with the lemon myrtle.
Stir through the honey.
Serve in a bowl and sprinkle over castor sugar.