Ingredients
1½ tbsps vegetable oil
100g corn kernels
12 cardamom pods
6 cloves
1½ tsps ground cinnamon
Pinch of black pepper
Pinch ground ginger
1 tsp salt
2 tsps vanilla extract
3 tbsp agave nectar
Preparation
Put the corn kernels and the oil into a large saucepan. Ensure the pan is covered with a well-fitting lid, and shake to coat the kernels in the oil.
Put the saucepan over medium to high heat on the hob.
The corn will start to pop when the oil temperature reaches around 220°C.
Whilst the corn is popping, crush the cloves and cardamon in a mortar and pestle.
Remove the cardamom husks and mix the other spices and salt with the ground cloves and cardamon.
Mix the vanilla extract and agave nectar in a separate small bowl.
When the corn popping stops, remove from the heat, and sprinkle the spices over the corn. Mix well. Then pour the vanilla and agave liquid over, ensuring an even spread.
Mix well again and devour.
Recipe Card
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