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23p/100mlMake a double batch – this really is a more-is-more situation.
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Put 1 tbsp oil in a large pan over a medium-high heat. When hot, add the popcorn maize and cover with a lid. Wait 1 minute or so for the kernels to start popping, then shake the pan gently every now and then to keep the kernels moving. When the popping slows to 2-3 seconds apart, take the pan off the heat.
Meanwhile, put the rosemary and sea salt in a pestle and mortar and crush to a fine crumb. In a small pan, heat the remaining oil for 1 minute, then stir through the cayenne, if using.
When the popcorn is ready, tip into a large bowl. Mix through the hot oil, scatter over the grated cheese and rosemary salt and toss together well. This will keep in an airtight container or food bag for up to 2 weeks.
Typical values per serving when made using specific products in recipe
Energy | 741kJ/ 178kcals |
---|---|
Fat | 10g |
Saturated Fat | 3.3g |
Carbohydrates | 12g |
Sugars | 0.5g |
Fibre | 5.8g |
Protein | 6.7g |
Salt | 1g |
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23p/100ml0 added
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£1.50Price per unit
£2.95/kg0 added
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80pPrice per unit
40p/10g0 added
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£1.85Price per unit
£12.34/kg0 added
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£1.60Price per unit
40p/10g0 added
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£1.75Price per unit
£21.88/kg