Evidence Bag Popcorn
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 10 minutes plus 1 hour
- 1/4 cup popcorn kernels
- 3/4 cup caster or superfine sugar
- 1/4 cup honey
- 30g/1oz. butter
- Red food colouring
- Raspberry flavouring
- 3 tablespoons crushed freeze dried raspberries
- 1/2 teaspoon salt
Step 1 - Preheat oven to 120C/248F. Line a baking tray with parchment. Pop the popcorn kernels in a brown paper bag for 2 minutes on high (make sure it doesn't burn).
Step 2 - Bring the sugar, honey, butter and colouring to a boil (you don't need to add any water). Simmer and heat until it gets to 140C/284F and then add flavouring. Add the popped popcorn into the pot and coat well.
Step 3 - Spread out on the prepared tray and sprinkle with freeze dried raspberries. Bake for 1 hour to dry out.