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Mulberry Matcha & Sesame Oil Popcorn (Vegan, Gluten-free)


50g Popocorn Kernels


1/2 Tablespoon (more or less) Flake Sea Salt


  1. Heat the oils in a saucepan on medium high heat.

  2. Once the oil is hot enough (test with placing a few kernels and check if they start to pop.), add popcorn kernels in an even layer.

  3. Cover saucepan with lid. Popping will begin. Every 5-10 seconds gently shake the saucepan back and forth until popping slows to a few seconds between pops.

  4. Remove from heat then remove lid. Immediately transfer to a heat safe bowl.

  5. For seasoning, mix Mulberry Matcha and sea salt. Sprinkle Mulberry Matcha Salt and drizzle Toasted Sesame oil and toss to coat.


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