Homemade Popcorn

Make this using Sarson’s Malt Vinegar.


  • 1 tbsp vegetable oil
  • 100g popcorn
  • A dash of Sarson’s vinegar
  • A sprinkle of sea salt


  1. Heat the tablespoon of oil in a large pan (with a tight fitting lid) and tip in the corn kernels. Stir to coat the kernels with oil
  2. Put the lid on, keep on a medium heat and cook for 5 minutes or so, until all the corn kernels have finished popping.
  3. Leave to cool slightly.
  4. Sprinkle over some sea salt and a few drops of Sarson’s vinegar.
  5. Carefully take the popcorn out of the pan (use a slotted spoon and be careful of any leftover/unpopped kernels.
  6. Serve immediately.

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