Toffee Popcorn

My success with a rather delicious salt and vinegar popcorn recipe has spurred me on try some others…. it seems like the start of a popcorn journey with manifold possibilities… and popcorn is the perfect easy-eating snack if you’re still off food like Big S.

I’ve read about using nutritional yeast to make a cheesy flavour which I intend to try, but today’s experiment was dairy-free toffee popcorn. The result was pretty yummy, not dissimilar to Butterkist. Who needs dairy-loaded popcorn when the homemade dairy-free version is just as nice and twice as good for you, and a fraction of the price? 🙂

This recipe was inspired by the one found at Veg Bitch with a couple of little tweaks.

Toffee Popcorn (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

makes a large bowlful

  • 2-3 cups freshly popped corn
  • 2 tbsps dairy-free spread
  • 2 tbsps soft brown sugar
  • 1 tbsp golden syrup
  • pinch of salt

– Melt together the dairy-free spread, sugar, syrup and salt. Bring to the boil and simmer for a minute or so.

– Place the freshly popped corn in a very large bowl (you need enough room to stir well)

– Slowly pour the sugar mix over the freshly popped corn, stirring all the time, until all the popcorn is well coated

– Serve

Toffee and Raisin Cookies

I think I’ve been making too many chocolate biscuits recently – although they’re the family favourite – so today I made some Toffee and Raisin Cookies, just for a change. I think they taste really good and just like toffee, but my girls seem to dislike raisins these days – (I think I gave them too many as toddlers, it was one of the few, safe, easily available snacks!) – so they weren’t so keen. Anyway, they’ve been taken into school – we’ll see if 3M like them.

Toffee and Raisin Cookies (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

makes about 15

  • 200g dairy-free spread, such as Pure Sunflower
  • 50g icing sugar, sifted
  • 50g soft, brown sugar
  • 1 tsp vanilla essence
  • 175g plain flour
  • 50g cornflour
  • large pinch of salt
  • 80g raisins

– Preheat the oven to 180 Degrees centigrade/Gas Mark 4

– Cream together the sugars, vanilla essence and dairy-free spread.

– Sift in the flours and salt.

– Bring together into a soft dough.

– Stir in the raisins

– Tear off tbsp sized lumps of dough and place, well-apart, on an un-greased baking sheet. Press down the top of each with a wet fork.

– Bake for 20 minutes.

– Cool on the trays for a few minutes before transferring to a wire rack.