serves
4-6
cook
10 minutes
difficulty
Easy
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.
