- 6 cups popped corn
- 1/4 cup Beyond the Olive Garlic Olive Oil
Drizzle olive oil over top of popcorn. Add salt to taste
Variation - 1 - for Truffle Lovers
Variation - 2 - Honey Nut Corn
- 1/2 cup Honey
- 1/4 cup Beyond the Olive Arbequina Extra Virgin Olive Oil
- 6 cups Popped Corn
- 1 cup Shelled Peanuts
Heat honey and oil in a saucepan until blended. Pour while still warm over popcorn, which has been mixed with peanuts, stirring as you pour. The popcorn is ready to eat at this time, however if you like it more crisp: When well coated, spread on a pan in a single layer. Bake at 350 degrees 5 to 10 minutes or until crisp, stirring several times. The difference between crisp and burnt can be a matter of seconds.
*Note: A trick that we use when mixing the honey and oil into the popcorn is to cut a paper grocery bag in half, place all popcorn in the bag, and use it to “fluff” the popcorn as you mix in the ingredients.
Recipe adapted from Lucero Olive Oil
Photo Source: Bakeryandsnacks.com