Ingredients

• 1/4 cup unpopped popcorn
• 1/2 teaspoon fresh mint
• 1 tablespoon olive oil
• 1 teaspoon vanilla extract
• 1 tablespoon sugar
• 1 brown paper lunch bag (optional)

Preparation

1. Add popcorn kernels to brown bag. Microwave for 2-3 minutes until you only hear a few pops coming from the bag. You do not want to overcook and burn the popcorn.
2. Roll up the mint leaves and finely chop or crush. In a small saucepan combine olive oil, vanilla, sugar and mint. Bring to a slight boil, be sure all the sugar is dissolved. Add popcorn to a bowl and drizzle the mixture over the popcorn and stir or toss.

Helpful hints

• You may also pop the popcorn in a large pot on the stove top if you don’t have a microwave. Add an additional 1 tablespoon of olive oil to the pot. Cover and place on medium to high heat until popcorn has stopped popping.
• If mint leaves aren’t available, substitute 1/2 teaspoon of mint extract.