This recipe is the perfect mix of sweet and salty and is ideal when you need to stay home and snack on something tasty.
1/3 cup popcorn kernels
22tbsp coconut oil
115g finely chopped milk chocolate
- Heat the coconut oil in a deep saucepan with a tightly fitting lid. Add some of the kernels and cover, adding more as they begin to pop. You can remove the popped corn before adding the remaining kernels. Keep shaking the pan to prevent the kernels from burning and add more oil if needed.
- Once all the kernels have popped, season with paprika and salt and pepper before adding the chocolate. Mix slowly to coat the popcorn evenly. Enjoy immediately or allow to cool and slightly harden when it is less messy to eat.