• 100g popping corn
  • 3 tbsp vegetable or peanut oil
  • Brown Sugar and Cinnamon Butter:
  • 30g Kerrygold Unsalted Butter, at room temperature
  • 1 tsp soft brown sugar
  • 1 tsp ground cinnamon
  • Honey and Peanut Butter:
  • 30g Kerrygold Unsalted Butter, at room temperature
  • 1 tsp runny honey
  • 2 tsp roasted peanuts, roughly chopped
  • Sea Salt and Thyme Butter:
  • 30g Kerrygold Unsalted Butter, at room temperature
  • 1/2 tsp sea salt flakes
  • 1 tsp thyme leaves, stripped from the stalk


1. In a large heavy bottomed saucepan, heat the oil over a medium high heat. Add a few kernels and when they pop, add
the rest of the popping corn and cover the pan.
2. Once the corn starts to pop, carefully shake the pan and release some steam, turn the heat off once popping stops.
3. To make one of the flavoured butters combine all the ingredients well and add to the popcorn whilst still hot ensuring an
even coating.
4. If making all three flavours, divide the popped corn into three and mix in a separate bowl for each flavour. If the corn
has cooled too much to melt the butter melt gently in the microwave or a pan.

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