Rosemary & Sea Salt Popcorn

Rosemary & Sea Salt Popcorn

 

INGREDIENTS

1 Tbs Dijon Mustard
5 Tbs Wignalls Yallo Cold Pressed Rapeseed Oil
2 Tbs White Wine Vinegar
Pinch of sugar
Salt & Pepper to taste

 

METHOD

Heat the oil in a heavy bottomed lidded pan on a medium high heat.
Put 3-4 popcorn kernels into the oil, when they pop, add the rest of the kernels in an even layer.
Cover the pot, remove from heat and count 30 seconds, until the popping stops.