Here’s a quick and easy recess-time idea for you, but not suitable for younger children because popcorn can be a choking hazard. The trick is to use the freshest kernels you can get your hands on. I used rice malt syrup as a sweetener in this recipe. It’s fructose-free, so a better choice than honey. But you can use honey if that’s all you have, or if it’s all your tastebuds will allow.
2 tsp oil
1/2 cup popcorn kernels
90 g dried apricots
1 tbs rice malt syrup (or 1 tbs honey)
1 egg, lightly beaten
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line 12 cavities in a mini muffin tray (25 ml capacity).
Heat the oil in a saucepan over high heat. Add the popcorn kernels and put the lid on the saucepan. Allow corn to pop, shaking saucepan occasionally to prevent burning.
In the meantime, put apricots in a large bowl with 125 ml water. Cover with plastic film and microwave on high for 2 minutes. Drain water and purée the apricots. Cool.
Once the corn has finished popping, remove from heat and take off the saucepan lid (this will help the popcorn to stay crisp).
Add the rice malt syrup and the egg to the apricots and combine. Tip the popcorn into the bowl, being careful to remove and discard any unpopped kernels. Gently stir until apricot mixture and popcorn are evenly combined.
Spoon mixture into each cavity of the tray, gently pressing mixture down with the back of the spoon as you go. Fill each cavity.
Bake for 15 minutes.