Ingredients:
- 1/4 cup popcorn kernels
- 1 tbsp coconut oil
Matcha topping:
- 1/4 cup melted coconut oil
- 1 tsp matcha powder
- 1 1/2 tsp coconut sugar
- Pinch salt
Directions:
- Combine all matcha topping ingredients in a bowl. Mix well until evenly combined. Set aside.
- For the popcorn, heat coconut oil on medium heat with a couple of kernels. Once the kernels pop, add the remaining kernels. Toss kernels around when cooking to coat with oil. Cover with a lid.
- Move the pot back and forth every few seconds to prevent kernels from burning.
- When the popping has slowed, remove from the heat, and coat popcorn with the matcha topping mix.
