Popcorn with Jerusalem Artichoke syrup

COOKING 10 min.

A new flavor for popcorn snacks.
A sweet and salty snack in a few minutes!

INGREDIENTS
3 tbsp. coconut oil
½ cup popcorn (whole corn) kernels
⅓ cup Jerusalem artichoke syrup
a pinch of salt

COOKING
Prepare a baking sheet with baking paper on which to pour the cooked popcorn.
Take a pot with a thick bottom and heat the oil with a few corn kernels in it. When they start to pop, the oil is hot enough and you can add the remaining kernels, Jerusalem artichoke syrup and salt. Put the lid on and shake occasionally and lift the lid a little to release the steam. When the grains are no longer popping so intensely, remove the pot from the stove and wait until everything calms down, then pour everything onto a baking sheet and wait until it cools down, then divide the larger pieces into smaller ones.

NOTE
The stove is medium hot so that the syrup does not burn.
Immediately after baking, pour water into the pot to make it easier to wash.
Use oven gloves while baking.