3 Tablespoons Blood Orange Infused Extra Virgin Olive Oil
1/2 cup popcorn
1 teaspoons sea salt
3-4 tablespoons pure honey
Heat oil in a 4 quart metal pan over medium high heat till hot; add the
popcorn and cover with lid.
Shake pan gently while the corn is popping.
(Tilt lid on occasion to allow steam to escape)
When corn stops popping, pour into a large bowl.
Drizzle additional oil and the salt over the popcorn and toss to coat; drizzle the honey
over the popcorn and toss to coat.