Matcha Kettle Corn
This is obviously a matcha-centric recipe, so I like to use 1 1/2 tsp. of matcha, but feel free to do 1 tsp. for a lighter coating. Also, I use 1/4 c. of sugar for a slightly sweet flavor, but feel free to add more for sweeter kettle corn!
- 2 tbsp neutral oil or coconut oil
- 2 tbsp butter
- 1/2 cup popcorn kernels
- 1/4 cup sugar
- 1 1/2 tsp matcha
- Pinch of salt
- In a heavy stockpot with tall sides, heat oil over medium-high heat. Add a few popcorn kernels. Once they've popped, reduce the heat to medium and add the butter and the remaining popcorn kernels. Stir.
- Sprinkle the sugar over the top. Cover the pot with a lid, and gently shake the pot until most of the kernels are popped, about 1-2 seconds between pops.
- Immediately pour the popcorn into a medium-sized, heat-proof bowl or container with a lid. Sprinkle the matcha powder and salt over the popcorn. Place the lid on bowl or container, and shake until the matcha is evenly distributed. (You can also use a large brown paper bag if you don't have a container with a lid!). Let cool (the sugar will be hot!). Happy snacking!
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