Chilli and Oregano Popcorn
Preparation time: 2 minutes
Cook time: 3-4 minutes
- 6 tbsp Filippo Berio Mild & Light Olive Oil
- 100g/4oz popping corn
- 1 tsp dried chilli flakes
- 1 tsp dried oregano
- Salt to taste
Heat the oil in a large saucepan that has a tight fitting lid. When hot, tip the popping corn in and stir to coat. Cover then place over a high heat and cook without removing the lid for 3-4 minutes or until all the corn has popped - the popping sound will stop when the corn is ready.
Remove from the heat stir in the chilli, oregano and salt to taste. Serve warm or cold.
Variation: if you prefer sweet popcorn, omit the chilli, oregano and salt and dust with 2 tbsp icing sugar.