- 250 g popping corn
- 2 tbsp olive oil
- 1 tbsp dried chilli with seeds, level
- 1 tbsp brown sugar
- 2 tbsp fresh coriander, roughly chopped
- Heat the oil in a heavy-bottomed saucepan; take care not to burn.
- Add the chilli and cook for 10 seconds; add the corn, stir well, cover.
- Once the popping has stopped, remove the lid, sprinkle over the sugar and paprika and a little salt, stir well and serve
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