2 tbsp coconut oil
popcorn (should cover the bottom of the pan)
140 g Honey
130 g Siúcra Caster Sugar
1/2 tsp bicarbonate of soda
Heat 1 tbsp of the coconut oil in a medium-large saucepan. Pour in popcorn so that it covers the bottom of the pan. Cover with a lid, shaking occasionally. Pop the corn until it has finished popping. Set aside.
Pour the honey, sugar and 1 tbsp coconut oil into a small saucepan. Bring to the boil and boil for 3-4 minutes or until the mixture starts to thicken. Remove from the heat, fold in the bicarbonate of soda, quickly pour over the popcorn and mix.
Turn out the popcorn onto a sheet of baking parchment and leave to cool. Tip: Keeps for up to 3 days in an air-tight container.
Here you can find both satisfying and sweet treats for a very happy Easter weekend.
Time for citrus
Is there anything better than to start the morning with homemade marmalade on your toast. Let the season's citrus fruits inspire you.
Inspired by the Japanese breakfast staple, Puffed Pancakes with Strawberries, Cinnamon Syrup and Lemon Cream, served warm and straight from the pan are sure to be a winner with all the family.
Mmm! What could be better than a rich, sumptuous chocolate cake to lift the spirits – either as an indulgent treat or to round off a meal.
Cheesecakes of every kind
How about serving up a creamy, tangy cheesecake rather than a regular cake at your party? Cheesecakes come in many different variations, forms and flavours.