Honey and rosemary and popcorn flapjacks
recipe
Honey and rosemary and popcorn flapjacks
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A fun recipe for honey and rosemary and popcorn flapjacks
Ingredients
- 60g popcorn
- A glug of oil
- 25g butter
- A pinch of sea salt
- 1-2 sticks of rosemar
- 70g demerara sugar
- 80g honey
- 80g butter
Serves:
6
Directions
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- 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 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 to pop, keep shaking the pan until the corn has stopped 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 thickened 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.
Source: PG tips
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