1/4 tsp. Lucy Bee Chai Blend, optional for a sweet and spicy popcorn
FOR SAVOURY POPCORN:
A shake of Lucy Bee Himalayan Salt
FOR SWEET POPCORN: Make coconut nectar before cooking the popcorn by dissolving Lucy Bee Coconut Sugar in the water, in a cup or mug. Stir Lucy Bee Chai Blend into this, if using.
Heat the Lucy Bee Coconut Oil in a large saucepan (with a lid), until hot.
Add the popcorn and immediately put the lid on. Popcorn will start to pop. Shake around whilst corn pops – when the popping slows down the popcorn is ready. This takes a minute or so – leave with lid on for a further minute shaking pan around whilst the popping with continues.
Pour Lucy Bee Coconut Sugar nectar over for sweet popcorn or for a savoury version, shake Lucy Bee Himalayan Salt over, to taste. Shake to ensure all popcorn is coated.