Chocolate cinnamon popcorn squares
Makes: 16
Prep time: 5 mins Total time: 
Recipe photograph by Martin Poole.
Chocolate cinnamon popcorn squares
Makes: 16
Prep time: 5 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
150Kcal
Fat
10gr
Saturates
6gr
Carbs
14gr
Sugars
11gr
Fibre
1gr
Protein
1gr
Salt
0.1gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- a splash of oil
- 4 tbsp popping corn
- 200g dark chocolate, in pieces
- 100g butter, cubed
- 3 tbsp (75g) golden syrup
- ½ tsp ground cinnamon
- 50g white chocolate
Step by step
Get ahead
Make a couple of days ahead; chill.
- Heat a splash of oil in a large pan and, when hot, stir in the popping corn. Cover with a tight-fitting lid and cook the corn over a low-medium heat, shaking the pan now and then, until all the kernels have popped. Meanwhile, melt the dark chocolate in a small bowl set over a pan of barely simmering water with the butter, golden syrup, ground cinnamon and a pinch of salt.
- Toss the popcorn with the melted chocolate mixture, then tip into a loose-bottomed 20cm square tin that you have greased and lined with baking paper. Firmly press the mixture into the tin using the back of a spoon. Chill to set.
-
Turn the set mixture out of the tin onto a board and remove the paper. Melt the white chocolate (as above) and, using a teaspoon, drizzle the chocolate all over; chill.
- Using a large sharp serrated knife, cut the popcorn square into 16 squares.
