But instead of your usual sweet variety, we have a great recipe for a salt and vinegar flavour. The ultimate treat for savoury lovers.
- 1 tablespoon vegetable oil
- 100g popcorn
- A dash of Sarson’s vinegar
- A sprinkle of sea salt
Method1 Heat the tablespoon of oil in a large pan (with a tight fitting lid) and tip in the corn kernels. Stir to coat the kernels with oil.
2 Put the lid on, keep on a medium heat and cook for 5 minutes or so, until all the corn kernels have finished popping. Leave to cool slightly.
3 Sprinkle over some sea salt and a few drops of vinegar. Carefully take the popcorn out of the pan (use a slotted spoon and be careful of any leftover/unpopped kernels. Serve immediately.
Prep Time5 minutes
Cook Time5 minutes
Nutrition InformationServes 4
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