Make sure you place baking paper on the baking tray before laying the popcorn. As the popcorn will dry, get crunchy and hold together, the baking paper will help separate the popcorn.
Mitch Tonks, restaurateur, fishmonger, food writer and chef adds sweetness and fun to the mix with this delicious popcorn recipe. Put a good film on and scoff!
Serves 1-2 people
100g unpopped popcorn
100ml maple syrup
10g pink peppercorns
Heat the oven to 90°C.
Crush the peppercorns to a fine powder and mix with the maple syrup. Warm through gently in a small saucepan and keep warm.
Pop the corn in your popcorn maker, transfer to a large container and then immediately pour on the syrup mix and stir quickly making sure all the corn is coated in the syrup.
Place on a baking tray and place in the oven for 20-30 minutes until dry, crispy and crunchy.
©Mitch Tonks - www.mitchtonks.co.uk
Mitch has a number of seafood restaurants ‒ RockFish Grill in Bristol, Seahorse in Dartmouth, and RockFish in Dartmouth, Plymouth and Torquay, and also a RockFish takeaway in Dartmouth. Mitch has written five books and has opened the Mitch Tonks Seafood Academy at South Devon College.