Spiced sugar & Christmas popcorn

spiced sugar popcorn

Serves 8

  • 3 fresh bay leaves

  • finely grated zest of 2 oranges

  • finely grated zest of 2 lemons

  • 6 whole cloves

  • ½ teaspoon ground cinnamon

  • 10 gratings whole nutmeg

  • 1 vanilla pod, halved lengthways

  • 1 kg unrefined caster sugar

  • olive oil

  • 1 knob butter

  • 250 g popcorn kernels

  • 6 tablespoons spiced sugar

Whack the bay leaves, orange and lemon zest and all of your spices into a food processor and give it a good whiz. Once that's well blended add your sugar and whiz again so you've got a lovely spiced sugar. Because there's quite a bit of moistness in the zest and vanilla pod it's a good idea to pour the sugar onto a baking tray, spread it out evenly then leave it to dry for a few hours.



Once the sugar is nice and dry, pass it through a sieve to catch any larger pieces of spices. Discard anything left behind in the sieve then put your sieved sugar into an airtight container, where it will keep happily for ages.



Spiced Christmas popcorn



Popcorn only takes a few minutes to make but it smells, sounds and tastes brilliant; it's a great thing to have going on in your home. If you're feeling a bit creative you can divide the popcorn between some little sandwich bags, tie them with ribbons then give them out as a bit of a Christmas treat to adults and kids. If the sugar settles on the bottom of the bag just give the bag a shake before tucking in.



Put a few lugs of oil and your butter in a large pan over a high heat. Once the butter has melted, add the popcorn and stir well to coat the kernels. Put the lid on straight away and leave it for a few minutes. It will take a few minutes to get going so be patient. As the popcorn gets going give the pan a shake every 30 seconds or so to make sure the kernels all get popped. Put your spiced sugar in a large bowl and when the popcorn is ready add it to the bowl and quickly toss it and stir it into the sugar so the hot popcorn picks up those lovely spiced flavours.



Serve the popcorn in a big bowl or in little bowls dotted about the house. I can honestly say, hand on heart, that this is one of the nicest popcorns I've ever had. It's delicious and has to be better for you than caramels, toffees or cheap artificial sweets.

Nutritional Information

Spiced sugar & Christmas popcorn

A little festive treat

More Snacks recipes >
0 foodies cooked this
Homemade popcorn is a great, cheap snack and makes a cute gift too
Serves 8
20m (plus drying time)
Super easy
Method

What's mad about this is that, even though all of these spices and flavours are so pungent on their own, they actually taste like tutti frutti sweets when together. You can use this sugar for so many things; from a sweetener for porridge, sprinkled over baked bananas, or to make a gorgeous Chantilly cream. It will keep for a while, so if you're going to make it, you may as well make a batch and keep it in an airtight container.

Whack the bay leaves, orange and lemon zest and all of your spices into a food processor and give it a good whiz. Once that's well blended add your sugar and whiz again so you've got a lovely spiced sugar. Because there's quite a bit of moistness in the zest and vanilla pod it's a good idea to pour the sugar onto a baking tray, spread it out evenly then leave it to dry for a few hours.

Once the sugar is nice and dry, pass it through a sieve to catch any larger pieces of spices. Discard anything left behind in the sieve then put your sieved sugar into an airtight container, where it will keep happily for ages.

Spiced Christmas popcorn

Popcorn only takes a few minutes to make but it smells, sounds and tastes brilliant; it's a great thing to have going on in your home. If you're feeling a bit creative you can divide the popcorn between some little sandwich bags, tie them with ribbons then give them out as a bit of a Christmas treat to adults and kids. If the sugar settles on the bottom of the bag just give the bag a shake before tucking in.

Put a few lugs of oil and your butter in a large pan over a high heat. Once the butter has melted, add the popcorn and stir well to coat the kernels. Put the lid on straight away and leave it for a few minutes. It will take a few minutes to get going so be patient. As the popcorn gets going give the pan a shake every 30 seconds or so to make sure the kernels all get popped. Put your spiced sugar in a large bowl and when the popcorn is ready add it to the bowl and quickly toss it and stir it into the sugar so the hot popcorn picks up those lovely spiced flavours.

Serve the popcorn in a big bowl or in little bowls dotted about the house. I can honestly say, hand on heart, that this is one of the nicest popcorns I've ever had. It's delicious and has to be better for you than caramels, toffees or cheap artificial sweets.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 323
    16%
  • Carbs 24.7g
    10%
  • Sugar 11.2g 12%
  • Fat 23.0g 33%
  • Saturates 3.7g 19%
  • Protein 2.0g 4%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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