Great for Christmas party nibbles or packing into bags to give as presents.
Makes: enough for 2 to share
Prep and cook time: 15 minutes
What You’ll Need:
- 50g popping corn
- 50g sugar
- ½ tsp bergamot lemon or lemon zest
- 100g Chilean blueberries, half roughly chopped
- sprinkling of sea salt
What To Do:
- Place the corn in a lidded pan (a clear lid is helpful so you can see how much corn has popped) and heat over a medium heat until the corn has stopped popping, shaking the pan occasionally – this will take several minutes. Once it has all popped spread it out on a baking sheet.
- Place the sugar in a small heavy based pan over a medium heat to melt, swirling it gently round to ensure any remaining crystals have melted. It will melt to a light caramel, let it darken slightly before removing from the heat.
- Quickly scatter the lemon zest and blueberries over the popcorn and drizzle over the caramel then stir to mix. You will get some clumps and some smaller pieces.
- Sprinkle with the sea salt and serve warm or cool and pack into bags or pots as presents. Best eaten the same day but it will stay reasonably crisp for a day or two.