So pop corn was most certainly the answer, naturally gluten free, super quick and easy to make a variety of flavours- this time I made a nice buttery salty savoury and a sweet and sticky toffee.
- 75 g popcorn
- 2 tbsp sunflower oil
For the toffee
- 40 g brown sugar
- 2 tbsp golden syrup
- 40 g butter
- 25g Butter
- 1 tbsp sea salt
- Heat the oil in a large saucepan, pour in the popcorn making sure all the corns are covered in oil. Then put the lid on a saucepan turn the heat down to low, and listen for popping noises. As soon as the popping quietens down, take it off the heat.
- Meanwhile, melt the butter, add the brown sugar and golden syrup and stir over a high heat for 1-2 minutes.
- Once the popcorn is ready – split in half. Pour the salty sauce on one half and the toffee sauce on the other half.