World Cuisine

Popcorn with Chilli Oil

cook 10 mins
  • 1–2 tablespoons chilli oil, plus extra for drizzling
  • 200 g (7 oz) popping corn
  • 1 teaspoon sea salt
  • Pour a thin layer of chilli oil into a heavy-based saucepan. Add enough corn to form a single layer in the pan – the quantity of oil and corn will vary according to the size of your pan. Cover with a lid and place over a medium heat, shaking the pan occasionally as the corn pops.
  • When the popping stops, remove the lid and toss in a little salt to taste. Tip the popcorn into a bowl, finish with an extra drizzle of chilli oil and serve.
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