1tspvery finely chopped lime zest(cut as finely as possible)
Heat the oil in a large and deep pot or saucepan over medium heat. Add a couple of popcorn kernels to the pot and wait for them to pop.
Once they have popped, add the rest of the popcorn kernels, stir to coat with oil and remove from heat. Wait 30-50 seconds and put the pot back on the stove.
Cover with a lid and wait for the kernels to pop. Once it starts to pop, shake the pot a few times to make sure all the kernels cook evenly. Continue cooking until all the kernels have popped. Remove from heat and transfer to a large mixing bowl.
Add the sugar and vegan butter to a small saucepan. Feel free to add a pinch of salt as well. Heat over medium heat and let it boil for about 1 minute. Add the water, stir, and cook for another 20 seconds, or until the sugar is fully dissolved.
Pour over the popcorn while stirring at the same time to coat it evenly with the syrup. Sift the matcha powder over the popcorn and stir to coat. Add the lime zests and stir again.
Serve immediately! This popcorn is best served the same day, but you can reheat it the next day in a 350°F (175°C) preheated oven for about 5 minutes.
If you prefer a lighter popcorn, sift 2 tbsp of powdered sugar over the popcorn instead of coating it with the butter syrup. Personally I prefer it with the syrup, even though it's a bit richer.