Let these tropical-inspired flavors liven up your usual popcorn experience.
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 2 to 4
3⁄4 cup granulated sugar
1 cup honey
2 tablespoons butter, salted
1 cup Chocnut, grated
1 bag microwave popcorn, popped
1 cup banana chips
1. In a saucepan, combine sugar and honey together until melted. Turn off heat.
2. Add the butter and Chocnut, stirring to combine.
3. Place hot popcorn on a sheet pan, then pour the hot mixture and banana chips over. Toss to coat and let cool.
Recipe by Chef Vivian Syyap of the Heny Sison Culinary School
Photography by Karlo Cadang
Special thanks to Chef Heny Sison and Bu Castro
This recipe was originally published in the February-March 2018 issue of Breakfast Magazine.