Popcorn with pecan nuts and semisweet chocolate

Method

Heat the oil and add the maize kernels. Cover the pot with a lid. The maize will pop after about 2-3 minutes. Remove the pot and set aside.

Melt the chocolate over a water bath whisk until melted and smooth. Set aside.

Transfer popcorn into a large bowl and season with salt and vanilla sugar. Add pecan nuts and drizzle the chocolate over. Enjoy!

Ingredients

• ca. 2 tbs Rapunzel coconut oil
• 40 g Rapunzel popcorn maize

For the topping:

• 50 g Rapunzel semisweet couverture
• ca. 2 pinch Rapunzel atlantic sea salt fine
• 1/2 tsp Rapunzel bourbon vanilla sugar with Cristallino
• 50 g Rapunzel pecan nuts