White Chocolate Lavender Vanilla Popcorn.
2 1/2 tablespoons Culinary dried lavender (make sure its food grade!)
3 tablespoons vegetable oil
1/2 cup popcorn kernels
1 1/2 teaspoons salt
3/4 cup powdered sugar
1 teaspoon vanilla bean paste
1-2 tablespoons milk
8 ounces high-quality white chocolate, melted
coloured sugar for sprinkling
A few hours (or at least 30 minutes) before popping, pour olive oil in a bowl and add 1 tablespoon of lavender, allowing it to sit at least 30 minutes. Remove lavender with a slotted spoon, then heat a large pot over medium-high heat and add oil. Once hot, add in a few kernels, and as soon as they pop, add in the rest, covering the pot. Slightly shake the pot and reduce heat to medium, shaking the pot every few seconds until all of the popcorn pops.
In a bowl, whisk together sugar, vanilla bean paste, 1 tablespoon of milk and 1/2 tablespoon lavender. If the glaze is too thick, add more milk a few drops at a time. If it is too thin, add in more sugar 1 tablespoon at a time.
Drizzle popcorn with lavender vanilla glaze, then melted white chocolate, and immediately sprinkle with remaining lavender. Spread on a baking sheet in clusters and pieces, allowing to sit for 15 minutes or so until the chocolate and glaze firm to room temperature. Eat!