Lime and Black Pepper Popcorn
Adapted from The Globe and Mail - Leslie Beck
- 1/2 cup popping corn
- 3 tablespoons canola oil
- zest of 3-4 limes
- 1/4 tsp fine sea salt (or more to taste)
- freshly ground black pepper (to taste)
- olive oil (in an atomizer)
You can absolutely use a bag of natural microwave popcorn rather than preparing it on the stop stovetop.
||Add canola oil and popcorn to a large sauce pan with a tight fitting lid. |
||Over medium heat, warm the popcorn until you start to hear the first kernels pop (about 3-4 minutes). |
||As the corn pops, shake the pan frequently until the popping subsides. Remove from heat and wait 2-3 minutes until kernels stop popping. |
||Add lime zest and salt to a large bowl. Pour warm popcorn over top. Mix throughly while intermittently spraying popcorn with olive oil and sprinkling with freshly ground black pepper to taste. |
For best results, serve immediately.