DIY popcorn with chilli oil

Ingredients 4
Servings 4


  • 100
    sunflower oil
  • 3
    fresh chillies, or more to taste
  • 50
    popping corn
  • salt


Warm oil in a saucepan, add chillies and remove from heat. Leave to cool, then pour into a bottle and leave for 2 to 3 days before use. Cover bottom of a large pot with a few tablespoons chilli oil. Add enough popcorn to cover bottom of pot in a single layer. Cover with lid and place over moderate heat. Allow corn to pop, shaking pot from time to time. As soon as popping stops, remove pot from heat. Carefully remove lid and season popcorn to taste with salt before passing round.

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