Ingredients
½ cup corn kernels
2 tbsp butter
¼ cup pure maple syrup
1 tsp mixed spice
Equipment
- 1 large pot
- 1 small saucepan
- 1 large bowl
- 1 metal spoon
- 1 patty pan cases
Instructions
- Following the instructions on the packet to make the corn kernels into popcorn. If there are no instructions on your packet, pour kernels into a large pot, add olive oil, rice bran or coconut oil to just cover the kernels then gently heat until you can hear the first few kernels pop.
- Once they’ve started popping, reduce heat somewhat; enough to retain the popping without scalding those kernels that are yet to pop. When the popping slows down, remove the pot from heat. Tip into a large bowl and set aside.
- Place the rest of the ingredients into a small saucepan, stir consistently over a medium heat and bring to a gentle boil for 5 minutes or until the mixture starts to thicken.
- Take the pan off the heat and pour over the bowl of popcorn.
- Mix well, tossing with a large metal spoon to coat evenly.
- Spoon chewy blobs into patty pan cases, set in fridge for 10 minutes and serve.
Notes
Variation
If you are not a big fan of sweet popcorn, you can make a savoury version with 4 tbsp butter and the zest of a lemon or lime.
Variation
You can also try flavouring with butter, vanilla extract and 1/4 cup toasted desiccated coconut tossed over the popcorn.
