Ingredients

  • 1 level tbsp icing sugar, sifted
  • 50 g popping corn
  • 50 g raspberries
  • 1 coloured ribbon spool
  • 4 dried ready-to eat apricots, cut into pieces (optional)

Method

  1. 1

    Pour the icing sugar in a large bowl. Place a pan over a high heat until very hot. Add the popcorn to the pan and put on the lid. Shake the pan around for 30 seconds or so. Switch off the heat.

  2. 2

    The heat of the pan should finish off the popcorn. When the popping has subsided, remove the lid. Add the popcorn to the bowl and stir well.

  3. 3

    To colour the popcorn, push the raspberries through a tea strainer or sieve, and collect the juice. Put a teaspoon of this into a bowl, add half of the popcorn and stir to colour all over.

  4. 4

    Cut a length of thread to fit around your child's neck. Using a large, sterilised darning needle, thread the coloured and plain popcorn on alternately. Also intersperse with dried fruit, if desired.

Nutritional Details

Each serving provides
  • Energy 883kj 211kcal 11%
  • Fat 6.9g 10%
  • Saturates 0.8g 4%
  • Sugars 18.6g 21%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1080kj/258kcal

Each serving provides

30.1g carbohydrate 6.6g fibre 3.8g protein

 
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