Crispy Green Popcorn with Matcha and Mint
A quick and easy homemade snack featuring popcorn coated with a crispy matcha-infused glaze and fresh mint for a refreshing twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cups popped popcorn (about 6 servings) 1x
- Category: Snack
- Cuisine: Fusion
Ingredients
Scale
- 1/2 cup popcorn kernels (about 100g)
- 1 tablespoon matcha powder (ceremonial-grade recommended)
- 1/4 cup fresh mint leaves, finely chopped (or dried mint, reduced quantity)
- 1/4 cup granulated sugar (50g)
- 3 tablespoons unsalted butter (45g), melted
- 2 tablespoons light corn syrup or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Pop the popcorn: In a large heavy-bottomed pot, heat 2 tablespoons of oil (canola or coconut oil) over medium heat. Add 1/2 cup (100g) of popcorn kernels, cover with a lid, and shake the pot gently every few seconds. Popcorn should start popping within 3-4 minutes. When popping slows to 2-3 seconds between pops, remove from heat. Transfer popcorn to a large bowl, discarding unpopped kernels (about 12 cups popped).
- Prepare the matcha glaze: In a medium saucepan, melt 3 tablespoons (45g) unsalted butter over low heat. Stir in 1/4 cup (50g) granulated sugar until dissolved. Add 2 tablespoons light corn syrup or honey, 1 teaspoon vanilla extract, and 1 tablespoon matcha powder. Whisk continuously until mixture is smooth and just starting to bubble—about 2 minutes. Remove from heat immediately to avoid bitterness.
- Add mint and salt: Stir in 1/4 cup finely chopped fresh mint leaves and 1/4 teaspoon salt into the warm glaze.
- Coat the popcorn: Pour the warm matcha-mint glaze over the popped popcorn. Use a wooden spoon or silicone spatula to toss gently but thoroughly, ensuring every kernel is evenly coated. Work quickly before the glaze cools and hardens.
- Cool and crisp: Spread the coated popcorn evenly on a parchment-lined baking sheet. Let it cool at room temperature for 15-20 minutes until the glaze hardens. For extra crispness, bake in a preheated 250°F (120°C) oven for 10 minutes, stirring halfway through.
Notes
Use fresh popcorn kernels for best popping results. Keep heat medium and shake pot constantly to avoid burning. Use high-quality ceremonial-grade matcha for best flavor. Coat popcorn quickly before glaze hardens. Store in airtight container at room temperature to maintain crispness. For vegan version, substitute butter with coconut oil and honey with maple syrup (texture may be slightly less crispy).
Nutrition
- Serving Size: About 1 cup (30g)
- Calories: 150
- Sugar: 8
- Sodium: 100
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 3
- Protein: 2
Keywords: popcorn, matcha, mint, crispy snack, homemade snack, easy recipe, vegan option, gluten-free, quick snack