Product used in this recipe: Rainbow Seaweed Chilli Seasoning and Rainbow Seaweed Salt
Serves 4
Ingredients
3 tbsp canola oil
½ cup popcorn kernel
1 tsp Alg Rainbow Seaweed Chilli (reduce or increase according to the spiciness you like)
1 tsp Alg Rainbow Seaweed Salt
1 tbsp brown sugar
80g butter
1 tbsp honey or rice malt syrup
Steps
- To make the coating, heat the butter, brown sugar and honey in a small saucepan over low heat.
- Once all the brown sugar has melted, add in the Alg Rainbow Seaweed Chilli and Alg Rainbow Seaweed Salt then remove from heat.
- Prepare a large stockpot with lid for the popcorns. Heat oil in the stock pot until just before it smokes.
- Add popcorn kernel into the pot. Stir the kernels and close the lid.
- Shake the pot occasionally, for approximately 1 minute or until all the popping sound have stopped.
- Then, immediately pour the coating over & stir until the popcorns are evenly coated.
- Pour the popcorn out of the pot & onto a large baking tray.
- Spread it out to let it cool completely.
- Once it is completely cooled, you can dig right into it or store in an airtight container.