Making your own popcorn. Oh, the possibilities...
Whether you prefer sweet or savoury; salty, cheesy, spicy, nutty, lemony, chocolatey, caramelly... there's something for everyone in the gang.
It's also a great way to reduce plastic packaging – and get rid of any herbs and spices that are in the back of the cupboard. Plastic-free rganic popcorn kernels are available here.
Here's a recipe to entertain your friends and family, whatever the day, weather or season... but feel free to go as wild as you dare.
Cinnamon and Coconut Sugar Popcorn
- 2 tsp rapeseed oil
- 50g popcorn kernels
- 150g coconut sugar
- ½ tsp Cornish sea salt
- ½ tsp ground cinnamon
- 20g unsalted butter
1. Add the oil into a small saucepan over a low heat. Add the popcorn and put the lid on (this needs to be a tight fitting lid).
2. Shake the pan occasionally until most or all of the popcorn has popped (5-10 mins).
3. For the caramel, put the sugar and water in a small saucepan and stir. Place over a medium heat until the caramel is the colour of golden syrup. Add the butter, ground cinnamon and salt. Stir well.
4. Add the caramel sauce to the warm popcorn. Stir well to ensure the popcorn is well coated.
5. Spread onto a reusable baking liner (or sheet of parchment paper) and leave to cool. Keeps in an airtight container for up to 1 week (apparently...)
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