Sweet and salty popcorn

This is probably something I should keep to myself, but it’s a regular occurrence that late in the evening, about 8 or 9pm, when dinner is a distance memory and our nearest corner shops are shut, I get an urge for something sweet.  I could walk the 20 minutes to the nearest superstore, but my commitment to pudding rarely stretches that far, so this is my go to recipe!

It’s achingly simple and is great at scratching that quick dessert itch!  If you want to make it a little more interesting, I sometimes also throw in some cinnamon, but I find this balance and combination is just right for me!

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  • 3 tablespoons of coconut oil
  • 3½ ounces / 100g popcorn kernels
  • 2 tablespoons of icing sugar
  • ½ teaspoon of salt


Heat 1 tbsp of the oil in a large pan on a medium heat and toss in the popcorn kernels.

Put on a tight fitting lid and continue to heat until the popcorn begins to pop.  Continue to heat until the popping stops, giving the pan a shake now and again.

Take off the heat, remove the lid, add the remaining oil, icing sugar and salt and toss to coat.

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About The Naughty Cook 297 Articles
The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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