This popcorn is pretty tasty but I find it quite difficult to get it crisp once you pour the syrup on. I tried heating it in the grill which worked to an extent but what probably didn’t help is that I didn’t have the willpower or patience to wait for the chocolate to set. The amount of each ingredient is fairly flexible but here is a list of what I used in case you want a few guidelines. Enjoy!
Honey and White Chocolate Popcorn
- 2 tsp Coconut Oil
- 50g Popcorn Kernels
- 2 tbsp Honey
- A row of White Chocolate
- Melt the coconut oil in a large saucepan on a medium heat.
- Put one kernel in and put the lid on. Wait until it pops so you know the pan is at the right temperature and add the rest of the kernels. Put the lid back on and keep moving the pan until all the kernels have popped. You know they are finished when there is about a 10 second gap between each pop. Transfer your popcorn into a bowl.
- Melt the honey slightly either in the microwave or in a saucepan and stir into the popcorn.
- Put the popcorn under the grill on a low temperature for a couple of minutes until it crisps up. Be careful not to burn it at this stage.
- Melt the white chocolate over a bain marie and drizzle over the top.
I have to admit that these cookies are essentially a hybrid of a couple of recipes I have seen on the internet, one from BBC Good Food and one from a blog called Lemon and Mocha. However, if I do say so myself they tasted pretty good. They weren’t the crunchiest cookies ever and it was a bit of a struggle to taste the maple flavour, but the walnuts came through really well and, at the end of the day, they are still cookies so the obese part of my brain wasn’t really complaining! I did have to make a few adjustments but these have been mentioned below:
Walnut and Maple Fudge Cookies (makes approx. 16 cookies)
For the Fudge:
- 150g Dark Chocolate (I used 74%)
- 2 tbsp Unsalted Butter
- 1 396g tin of Sweetened Condensed Milk
- 1 tbsp Maple Syrup
For the Cookies:
- 125g Unsalted Butter, softened
- 125g Light Brown Sugar
- 100g Caster Sugar
- 1 Egg
- 1 tbsp Maple Syrup
- 225g Self Raising Flour
- ½ tsp Salt
- 100g Walnuts, roughly chopped
- For the fudge, melt the butter, 25g of the chocolate and the maple over a bain marie.
- Add the remaining chocolate until melted and then add the condensed milk. Remove from the heat.
- Pour into a lined baking tin and put into the freezer to set. This will take approximately an hour but you will find the fudge will struggle to fully set. This doesn’t particularly matter for using it in the cookies as it will melt in the oven anyway, but if you would rather have chunks as opposed to swirls of fudge in your dough then you could try adding more chocolate.
- For the cookies, cream the butter and sugars until light and fluffy.
- In a separate bowl, lightly whisk the egg and the maple syrup together and then add it to the butter mix.
- Sift in the flour and then add the chopped walnuts.
- Once all the other ingredients have been incorporated, add the fudge and disperse fairly evenly throughout the dough. I only used about a quarter of the fudge but feel free to add more.
- Cool the dough in the fridge for at least half an hour.
- Preheat the oven to 180 degrees/ 160 fan/ 320F
- Once chilled, separate the dough into balls and slightly flatten onto a lined baking tray. Make sure there is plenty of room for spreading; you will need to bake them in batches for approximately 15 minutes per tray.
- Remove from the oven and leave to cool slightly so that they harden enough to move onto a cooling rack.