Matcha Kettle Corn

• ⅛  - Butterscotch Hard Candy
• ⅛  - White frozen sweet corn
• ⅛  - Greeland halibut fish
• ⅛  - Defatted soy flour
• ⅛  - Spearmint
• ⅛  - Dry roasted lightly salted peanuts

Instructions

1. In a heavy stockpot with tall sides, heat oil over medium-high heat. Add a few popcorn kernels. Once they’ve popped, reduce the heat to medium and add the butter and the remaining popcorn kernels. Stir.
2. Sprinkle the sugar over the top. Cover the pot with a lid, and gently shake the pot until most of the kernels are popped, about 1-2 seconds between pops.
3. Immediately pour the popcorn into a medium-sized, heat-proof bowl or container with a lid. Sprinkle the matcha powder and salt over the popcorn. Place the lid on bowl or container, and shake until the matcha is evenly distributed. (You can also use a large brown paper bag if you don’t have a container with a lid!). Let cool (the sugar will be hot!). Happy snacking!