Honey, rosemary and popcorn flapjacks
PG Tips have teamed up with top chef Tristan Welch to create some tea-inspired recipes. These are fresh-tasting and perfect for the amateur cook to recreate at home.
Ingredients
For the popcorn
60g popcorn
A glug of oil
25g butter
A pinch of sea salt
1-2 sticks of rosemary
For the Flapjack
75g porridge oats
70g demerara sugar
80g honey
80g butter
Serves 6 - 8
Method
• 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 with a nice cup of The Delicate One from
PG tips