Heat the oil in a large saucepan with a tightly fitting lid. Add the corn kernels and put the lid on. Give the pan a gentle shake, listen for the popping to start, then stop. Once it’s stopped, turn off the heat, stir through the melted white chocolate and stir through then sprinkle over the hot chocolate powder and stir again to coat the popcorn. Put to one side whilst you line a large tray with baking paper then spread the popcorn out over the baking tray.
Drizzle the melted milk chocolate over the popcorn then sprinkle over the mini marshmallows. Leave it to set in the fridge and once set, break it up into bite-sized pieces to serve.
Maple Bacon & Sage Popcorn
Heat the olive oil in a frying pan, add the bacon and fry until crisp, then set aside to cool. Once cool, finely chop and set aside.
Melt the maple syrup and butter together in a small saucepan and whisk until combined. Add the chopped bacon and dried sage and keep warm.
Heat the oil in a large saucepan with a tightly fitting lid. Add the corn kernels and put the lid on. Give the pan a gentle shake listen for the popping to start, then stop. Once it’s stopped, turn off the heat, stir through the maple bacon sage mixture and stir to coat all the popcorn.
Mulling Spice & Citrus Popcorn
For the red wine sugar: In a small saucepan add the wine, clementine juice, cinnamon, cloves, star anise and vanilla and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes until slightly reduced. Strain the liquid at this point, return the liquid to the pan and cook until the wine is thickened and measures about 1 tablespoon of liquid. Set aside and allow to cool to room temperature. Add the sugar to the cooled liquid and stir to combine. Spread out onto a baking sheet in a thin layer and let dry overnight. Store in an airtight container until ready to use.