Recipe

Lemon and Ginger Popcorn

PREPARATION:

Heat a large deep pan with a lid, add the popping corn and cover (you don’t need oil). Shake regularly and after 2-3 minutes you’ll hear the corn start to pop – don’t be tempted to open the lid! Keep shaking until the popping stops. Put the popped corn into a large bowl and discard any corn that hasn’t popped. Meanwhile, in a small saucepan warm the lemon juice, ginger and Hermesetas Granulated until dissolved. Mix until it reaches boiling point then heat for 2-3 minutes until it becomes sticky and the volume is reduced by three quarters, remove from heat, mix in the butter/margarine and allow to cool a little. Stir in the lemon zest and add the popcorn, mixing well so it’s all coated. Spread onto a tray and leave to cool before serving with a sprinkle of lemon zest.

TOP TIPS
Try adding a good pinch of chilli powder for a spicy chilli lemon popcorn.
Try using cinnamon or orange in place of lemon.

General information
Ready in:
15 minutes
Calories p.P.:
76
Product:
Portions:
4
Ingredients
Popping corn
50 g
juice and finely grated zest plus a little zest to serve
1
Ground ginger
1 level tsp
Hermesetas Granulated
1 heaped tbsp
Small knob of butter/margarine
7 g