- 3 tbs coconut or groundnut oil
- 70g (1/3 cup) popcorn kernels
- 2-3 tbs maple syrup
- 1-2 tsp red chilli flakes
Melt the oil in a heavy-based saucepan set over a moderate heat until hot.
Once melted, add two or three popcorn kernels to the hot oil. When they start popping, add the remaining kernels in an even layer.
Cover the pot with a tight-fitting lid and remove from the heat, counting to 30.
After counting, return the pot to the heat and wait until the kernels start to pop, shaking the pot back and forth gently. Once there are several seconds between pops, remove from the heat and add the maple syrup, chilli flakes and salt to taste.
Cover again and shake to combine. Tip out onto a tray or into bowls before serving.