This sweet and spicy snack will definitely fill the gap between lunch and tea! If hot chilli powder is a little strong for your taste buds, feel free to use mild instead.

Prep time: 5 minutes
Total cooking time: 20 minutes
Serves: 2


50g popping corn
2 teaspoons hot chilli powder
1 tablespoon runny honey
3 teaspoons salt


  • Pre-heat the oven to 160°C
  • Place the corn into a large non-stick sauce pan (with the lid on) on a high heat
  • Wait for the corn to start popping and then turn the pan down to a medium heat
  • When the kernels have stopped popping, take the pan off the heat and leave the corn to cool slightly
  • Line a baking tray with some tinfoil
  • Tip the popcorn onto the baking tray and sprinkle over the chilli powder, honey and salt.
  • Toss the popcorn so that it is evenly coated by the toppings
  • Bake the mixture in the oven for 10 minutes
  • Leave the popcorn to cool slightly on the tray, before placing into bowls and serving

Top tip

To keep your popcorn delicious for a few days, make sure you store it in an airtight container at room temperature