Honey and rosemary popcorn flapjacks recipe
This is a novel version of the traditional flapjack made lighter with the inclusion of popcorn and with a hint of rosemary.
Ingredients
- 60 g Popcorn
- 1 Glug of oil
- 25 g Butter
- 1 Pinch of sea salt
- 1 Or 2 sprigs of rosemary, leaves only
- 2.1 oz Popcorn
- 1 Glug of oil
- 0.9 oz Butter
- 1 Pinch of sea salt
- 1 Or 2 sprigs of rosemary, leaves only
- 2.1 oz Popcorn
- 1 Glug of oil
- 0.9 oz Butter
- 1 Pinch of sea salt
- 1 Or 2 sprigs of rosemary, leaves only
- 75 g Porridge oats
- 70 g Demerara sugar
- 80 g Honey
- 80 g Butter
- 2.6 oz Porridge oats
- 2.5 oz Demerara sugar
- 2.8 oz Honey
- 2.8 oz Butter
- 2.6 oz Porridge oats
- 2.5 oz Demerara sugar
- 2.8 oz Honey
- 2.8 oz Butter
Details
- Cuisine: British
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 8
Step-by-step
- Heat enough of the oil to just cover the base of a large saucepan with a lid.
- On a high heat, stir in the popcorn and rosemary leaves so each piece is coated in the oil and cover with the lid. Shake the pan well over the heat every 30 seconds to keep the corns moving (so they don't burn).
- When the corn starts popping, keep shaking the pan until it stops popping. Take it off the heat.
- In the meantime, make the honey binding for the flapjacks by placing butter, sugar and honey in a heavy based pan and stir continuously with a wooden spoon over a medium heat for 2-3 minutes.
- When the mix is boiling, has turned slightly darker and hickened slightly, turn the heat down and keep warm.
- In a separate bowl, pour in the popped corn, oats and salt then pour over the honey while tossing the corn to ensure an even coating.
- Press the mix into a lightly greased tin and let it cool before cutting in to squares and serving.
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Recipe courtesy of PG Tips The New Ones
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