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Cheesy popcorn brains

Cheesy popcorn brains

A star rating of 2.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

Flavour popping corn with grated cheddar, mustard and cayenne pepper then shape into 'brains' and serve as part of a spooky spread

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal178
fat14g
saturates7g
carbs5g
sugars0g
fibre1g
protein8g
salt0.7g
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Ingredients

  • 1 ½ tbsp vegetable oil , plus extra for shaping
  • 125g popping corn
  • 325g grated cheddar
  • ½ tsp Dijon mustard
  • few pinches cayenne pepper

Method

  • STEP 1

    Heat oil in a large saucepan. Tip in the corn, cover and shake the pan to coat the kernels. Cook over a medium heat until the corn stops popping, about 5 mins, shaking the pan every so often. Take off heat and sprinkle with a little salt.

  • STEP 2

    Put cheese, mustard and pepper in a small pan and heat gently until melted and bubbling. Drizzle over the popcorn and mix well until completely coated.

  • STEP 3

    Rub hands with a little oil and quickly grab handfuls of popcorn and squeeze into brain shapes. Place on a tray lined with parchment, then leave to cool. Cover with cling film until ready to eat or store in a jar – you can make a few hours before serving.

Goes well with

Recipe from Good Food magazine, October 2013

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Overall rating

A star rating of 2.5 out of 5.2 ratings
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