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This Jamie Oliver sugar mix really does smell like Christmas (although you are not limited to eating it only at Christmas!). The sugar recipe makes loads, (but is easily halved) and it keeps in an airtight container for absolutely ages and can be used on a variety of things (to sweeten whipped cream, on porridge, on fruit--you name it...), so it's well worth doing a full batch. I don't usually do sweet popcorn, but I like this one!
- 3 fresh bay leaves
- 2 oranges, zest of, finely grated
- 2 lemons, zest of, finely grated
- 6 whole cloves
- 1⁄2 teaspoon ground cinnamon
- whole nutmeg (10 gratings)
- 1 vanilla pod, halved lengthways
- 1 kg caster sugar, unrefined if possible
- olive oil
- 1 slice butter
- 250 g popcorn
- 6 tablespoons spiced sugar
- SPICED SUGAR:.
- Put all of the sugar ingredients, except the sugar into a food processor and whiz until well blended and fine. Add the sugar and whiz again to combine everything together.
- Spread the sugar out on a tray to dry out for a couple of hours before using, as it will be slightly moist at this stage.
- Once dry, sieve the sugar to catch any large pieces and discard them. Keep the sugar in an airtight container. It will keep for ages!
- Put the oil and butter into a pan on high heat. Once the butter has melted, add the popcorn and stir well to coat. Cover and leave to pop, shaking occasionally.
- Put the sugar into a large bowl and when the popcorn is ready, add it to the bowl, tossing quickly to coat it with the sugar.