If you’re looking for a tasty snack to accompany a film you can’t get better than this chocolate, fruit and seed popcorn. A few Sundays ago when we were snowbound by the snowstorm named The Beast From The East (a ridiculous name, I know, but that’s literally what they named it) we settled down to watch a film we’d been planning to see for a long time.

Now, everyone knows that in order to truly appreciate a good blockbuster a good selection of juice and snacks must be at hand. We had the obligatory tortilla chips already (a staple in the low FODMAP household, I’d say), but we were lacking a sweet snack to go with them. I’d been planning to make this batch of chocolate, fruit and seed popcorn for quite a while, so it seemed like the ideal opportunity.

Popcorn is a natural wholegrain which helps to provide valuable fibre in our diets. It’s also wonderfully versatile, in that you can flavour your popped corn however you like. A lot of people enjoy salted popcorn or even more adventurous flavour combinations, such as dried chilli with finely grated parmesan, but I’ll always see it as a sweet snack.

This chocolate, fruit and seed popcorn makes four generous portions of crisp, buttery freshly popped corn that’s drizzled with fine dark chocolate and is studded with tart, but sweet, little dried cranberries, crunchy pumpkin seeds and tender sunflower seeds. It’s the perfect snack for chilling out with on movie night.

Ingredients:

1 tbsp vegetable oil

90g popcorn kernels

100g dark chocolate

20g dried cranberries

2 tbsps pumpkin seeds

1 tbsp sunflower seeds

Method:

Lay a large piece of greaseproof paper on top of your work surface.

Heat the vegetable oil in a large saucepan with the lid on and, once it’s hot, add 1 popcorn kernel and put the lid back on. Once it pops add all of the popcorn kernels.

As the kernels start to pop keep one hand on the lid and use the other hand to shake the pan. This helps the popped kernels float to the top and allows the unpopped kernels to drift to the bottom of the pan so they can be popped.

Once the kernel popping has begun to slow down to one pop every 5 seconds or so, pour the popcorn onto the piece of greaseproof paper and spread it out. After it’s cooled down a bit remove any unpopped kernels.

Break the chocolate into small pieces and put it in a microwavable bowl. Melt the chocolate in a microwave until it’s liquid, stirring really often so that it doesn’t burn. If you don’t have a microwave then just melt it over a bowl of hot water.

Pour the melted chocolate over the popcorn and then scatter the dried cranberries and seeds over it.

Leave until the chocolate hardens and then enjoy.

If you like this try this:

Pineapple Upside-Down Cake

Snickerdoodles 

Chocolate Fudge Cake

Rice Crispy Cakes

Chocolate Soufflés 

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