Country of Origin
How to use
To make popcorn, coat the base of a large saucepan with a lid with a small drizzle of oil. (A more nourishing way to prepare this same snack would be to air-pop the popcorn in an air popper and then to add extra virgin olive oil and, if you want, a little sea salt after the popcorn was popped.) Add the corn to the saucepan, 200g should be enough for 2-3 people, and replace the lid. Heat at medium/high and don’t uncover lid until kernels have finished (or slowed down) popping. As the corn cooks, simply shake the pan occasionally to prevent sticking or burning. The next step is the coating, and of course, it’s up to you what you coat your popcorn with! Some like theirs plain, others salted or sweetened. Why not try something completely different and season with cinnamon, coconut or even a hint of chilli powder?
Per 50g serving Per 100 g Calories 732 kJ 1462 kJ Total Fat
– Saturated Fat
Sodium 2 mg 4 mg Total Carbohydrate
Protein 5.95 g 11.9 g