A scrumptious (gluten free) wintry treat that everyone will love!!

 

What we will need: (for 8 servings)

 

3 fresh bay leaves

The zest of 2 oranges

2 lemons (and their zest)

6 pins carnation

½ tsp cinnamon

1 tsp nutmeg

1 tsp vanilla powder

1kg caster sugar

Olive oil

1 tbsp. butter

250g. popcorn kernels

 

Method:

In a blender, blend the bay leaves, the orange and lemon zest, cinnamon, nutmeg and vanilla.  Next, add the caster sugar and whiz again so that you’re left with an amazing spicy sugar.

Due to the moisture of the zest, your sugar may be a bit moist so it’s best to pour your sugar onto a baking tray as evenly as possible and let it dry for a few hours.

Once your sugar has dried, pass it through a sieve so as to catch those unwanted larger pieces of spice. Put it aside.

For the popcorn, add your oil and butter to a pan.  Once the butter has melted, add your popcorn kernels and stir to be sure that they are properly coated.  Put the lid on and wait a few minutes for the kernels to start popping.  Shake your pan every 30 seconds or so to be sure that all the kernels pop. 

Once the popcorn is ready, pour it into a bowl and immediately sprinkle about 6 – 7 tablespoons of your spicy sugar over it, tossing it well so that the sugar sticks to the popcorn!

Next, divide your popcorn into small little sandwich bags, tie them with some colorful festive ribbon and hand them out as gifts to adults and children! 

Tip: Your leftover spicy sugar can be used in a variety of other desserts such as baked bananas with whipped cream. Just be sure to store it in an airtight container.