lime and matcha popcorn

  • 1 tablespoon coconut oil
  • ⅓ cup (240g) popcorn kernels
  • 2 teaspoons sea salt flakes
  • 1 tablespoon finely grated lime rind
  • 1 tablespoon matcha powder+
  1. Heat the oil in a large saucepan over medium heat. Add the popcorn kernels, cover with a tight-fitting lid and cook, shaking the pan, for 3–4 minutes or until popped. 
  2. Remove from the heat and place in a large bowl. Add the salt, lime rind and matcha. Toss until the popcorn is well coated and serve.  Makes 6 cups.

+ Find matcha powder in tea shops and Asian supermarkets. 

Tip: Keep the popcorn in an airtight container for up to one day.

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