- 250 g popping corn
- 2 tbsp olive oil
- 3 tbsp maple syrup
- sea salt to taste
- Heat the oil in a heavy-bottomed saucepan. Take care not to burn.
- Add the corn, stir, and cover
- Once the popping has stopped, remove the lid, spoon over the maple syrup and sprinkle with salt.
- Stir well and serve. Finish with a little icing sugar
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