Double cheese popcorn
Popcorn makes a brilliant snack just on its own, but is also a great base ingredient that you can build on with other flavours. Try this simple savoury idea!
Vegetarian parmesan style hard cheese
5 g, finely grated
⅛ teaspoon(s), level
Half Fat Cheddar Cheese
15 g, grated
1 g, English
Calorie controlled cooking spray
Popping Corn, Uncooked
- Mist a medium lidded pan with cooking spray and add popcorn kernels. Cover and cook over a medium heat, shaking the pan occasionally, until the corn starts to pop. Shake constantly until all the corn has stopped popping, then remove from the heat and transfer to a bowl, discarding any unpopped corn.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Spread the popcorn over a baking tray and mist with extra cooking spray. Scatter over the vegetarian Italian-style cheese, a pinch of English mustard powder and a pinch of sweet smoked paprika. Toss to coat, then push the popcorn together into a single, tightly packed layer. Top with the grated Cheddar and bake for 5 minutes until the popcorn is crisp, and the cheese is melted.