- 250g popping corn
- 2 tbsp olive oil
- ½ tsp pouring salt
- 1level tsp smoked paprika
- 2 tsp dried garlic powder
- 2-3 tbsp malt or any vinegar
Heat the oil in a heavy bottomed saucepan, taking care not to burn.
Add the corn, and turn the heat down slightly.
Cover, then leave to cook until all the popping has ceased.
Turn out the hot popcorn, then sprinkle with the salt, paprika and garlic.
Really mix well whilst hot.
When ready to serve drizzle over a little malt vinegar