- 1/2 cup unpopped popcorn kernels
- 1 tbsp Wagco Oil & Vinegar Taproom’s Butter Olive Oil
- Also try with the Blood Orange Olive Oil
- 3- 4 tbsp Wagco Oil & Vinegar Taproom’s Dark Chocolate Balsamic Vinegar
- Heat the Butter Olive Oil in a large pot on medium-high heat.
- Place the popcorn kernels in the pan and cover with a lid, leaving space to allow it to vent.
- Remove popcorn from heat and pour into large bowl.
- In a separate pan, bring the dark chocolate balsamic vinegar to a boil over medium heat, then lower heat to a simmer for 2-4 minutes until it thickens.
- Drizzle over popcorn, toss to mix and enjoy!
Picture from http://www.pixabay.com