Popping Corn

To make popcorn; coat the bottom of a medium pot with a thin layer of oil. Turn heat to medium and place one kernel into the oil and continue to heat. When it pops remove pan from heat for 20 seconds to cool, then place back on medium heat. This ensures the oil is a consistent heat. Add about a cup of corn and place a lid on the pot and continue to heat for a few minutes. When popping sound begins, turn heat down and (without removing the lid) shake pot regularly to avoid burning and to encourage all the kernels to pop. When time between a popping sound is every 10-15 seconds, remove from heat and enjoy this quick and easy snack.Delectable popcorn can be eaten fresh and warm as is or jazzed up by tossing in a little salt, butter, a drizzle of maple syrup, desiccated coconut, cinnamon, savoury yeast or even chilli.For a party treat, mix popcorn in homemade toffee and let harden before breaking in to pieces to munch on, toss over ice cream sundaes or decorate a celebration cake. Put some toffee popcorn in a glass jar as a lovely home-made festive gift.

	Avg Quantity per 10 g serving	Avg Quantity per 100g
Energy	153 kJ/ 37 kcal	1527 kJ/ 365 kcal
Fat, Total - saturated	0.5 g <0.5 g	4.7 g 0.7 g
Carbohydrates - sugars	8.2 g <0.5 g	81.6 g 0.6 g
Fibre	0.7 g	7.3 g
Protein	0.9 g	9.4 g
Salt	<0.01 g	0.09 g

Store in an air tight container in a cool, dry place, away from direct sunlight.

Up to 24 months when stored as above.