Honey popcorn with lemon myrtle

Mark Olive creates a sweet and salty snack that heroes Australia's native ingredients.

Credit: Tammi Kwok

• serves

  4

• cook

  10 minutes

• difficulty

  Easy

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

1. In a deep saucepan, melt the coconut oil on a medium high heat.
2. Once the oil is melted, add the corn kernels and cover immediately as they will start popping.
3. When popped, dust popcorn with the lemon myrtle and stir through the honey.
4. 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.