Ingredients
2 servings
- 1/3 cup popcorn kernels
- 2 tbsp neutral oil (such as sunflower)
- Salt
- For the sweet half: 1 tbsp maple syrup and 1/2 tsp cinnamon
- For the savory half: 1 tbsp olive oil, 1/2 tsp smoked paprika and a pinch of garlic powder
- Grated parmesan (optional, for the savory half)
Instructions
Heat the neutral oil with 3 kernels in a large pot over medium-high heat
When those kernels pop, add the rest in an even layer and cover
Shake the pot gently every few seconds
Take off the heat when the popping slows to a few seconds between pops
Salt lightly and divide between two bowls
Toss one bowl with maple syrup and cinnamon
Toss the other with olive oil, paprika and garlic powder
Tips
- Vegan and gluten-free without the parmesan
- Leave the lid slightly ajar so steam can escape and the popcorn stays crisp
- If you cannot decide, mix both bowls together at the end
Check for allergies and intolerances before you start, and swap ingredients as needed.