Spicy Popcorn

For the herb popcorn, skin the garlic clove and press it into a frying pan. Rinse the kitchen herbs, shake dry and chop finely without the coarse stems. Then add them to the frying pan with 80 g of butter.

Allow the herb butter to melt at a low temperature. Put the remaining butter in a saucepan with the oil and heat. Pour in half of the corn kernels and let them pop over medium heat with the lid closed.

For the chili oil popcorn, finely grind the chili pepper. Then add to the pot with the oil and heat slowly. Add the other half of the corn kernels and let pop in the pot, covered. Transfer to a bowl, mix with the syrup and spices. Serve hot.

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