Ingredients

  • 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

Directions

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.

explore our

Similar Recipes

Kerrygold Easter Traybake

...

Serves 10
Sides & Nibbles

Onion Tart

Heat the milk until lukewarm. Sift the flour into a bowl,...

Summer Chicken Casserole

Preheat the oven to 350°F/Gas 4. Place a casserole dish o...

Serves 4
Sides & Nibbles

Raspberry and Peach ‘Mummy’ Melba Pastry Tarts

...

Serves 4

Smoked Haddock Corn Chowder

Why not try Clodagh McKenna's fantastic Smoked Haddock Corn Chowder recipe?...

Serves 6
Baking

Chewy Salted Caramel Cookies

Preheat the oven to 190 degrees and line a large baking sheet with a...

Main courses

The Perfect Steak

Tip: We recommend the following...

see more