Prep Time:10 mins
Cook Time:20 mins
We love popcorn and we love cinnamon - so what could be better then cinnamon popcorn? We love the conflict of salty and sweet with our favourite spice on a popcorn. You need to make this recipe at least an hour before you want to start your cosy film eve and tuck in to a huge bowl together - as it needs to cool and set otherwise you could all end up get very sticky!
- 90g of white cat corn kernels
- 50g demerara sugar
- 25ml water
- 10g sunflower spread
- 1tsp ground cinnamon
- ½ tsp flaked salt (I use pink Himalayan)
Pop your popcorn, we have a little popping machine that requires no oil and is safe for children. Lay out a sheet of baking paper on a flat surface ready for the popcorn to cool on post coating.
In a heavy based pan add the sugar and water and heat up until the sugar dissolves. Leave it to simmer on a low heat so the mix can reduce for about 15 mins DO NOT STIR AT ALL whilst it bubbles away! After the 15 minutes are complete take off heat and stir in the spread, cinnamon and salt.
Once they have fully dissolved and combined pour over your waiting popcorn - I do it in sections in my metal mixing bowl to ensure every piece is covered. Dump the coated popcorn onto a sheet of baking paper and spread out so it can cool completely.
Enjoy your popcorn, your company and your movie! Rai x