Popcorn recipe testing again and this pink fluffy version is made by using freeze dried raspberries (instead of food colouring), so it’s colourful and summery and dare I say a little healthier!
100g popping corn
1 tbsp freeze dried raspberry
2 tbsp coconut oil
1 tbsp sugar
Heat a big pan or wok with lid on a medium to high heat, add 3 popping kernels when they start to pop add the rest, keep shaking the pan so they don’t stick or burn. When there is 2-3 second gap in popping remove the pan from the heat, keep the lid on as the corn will continue to pop. Transfer to a large bowl.
Grind the raspberry in a pestle and mortar until fine, heat the coconut oil in a pan and dissolve the sugar, remove from the heat and add the raspberry mix well. Pour over the popcorn and mix until it’s thoroughly coated.