60g Corn for popping

1 tsp Fennel Seeds

1 tsp Chilli flakes

1 tsp Garlic powder

1 tbsp Sea salt

60g Corn for popping

60g Butter

1 tbsp Marmite

30g Parmesan cheese

60g Corn for popping

25g Butter

100g Soft Brown Sugar

1 tsp Miso Paste

Cook the popcorn either in a large pan on a low heat with a lid as don’t forget it will pop! Or you can cook in the microwave.

To make the fennel and sea salt, simple plate all the spices and seasoning into a pestle and mortar and grind to a course powder.

Sprinkle over your pop corn and enjoy, if you like melted butter on your corn as well just pour it over before you sprinkle the spices.

To make the marmite flavour simply melt the butter and marmite together and as the popped corn and stir together.

Pour into a serving bowl and gate over some parmesan cheese.

To make the caramel melt the sugar, butter and miso paste together on a low heat until it dissolves.

Stir the caramel and let it boil for a couple of minutes, then remove from the heat and leave to cool for 5 minuets before pouring over your popped corn or into a preserving jar.