Known for its 'love it or hate it' reputation, adding Marmite (or any yeast extract) to your popcorn will bring its well-known savoury tang to the party.
3 teaspoons Marmite or yeast extract
120g popping kernels
1. Mix the Marmite with 1 tablespoon of boiling water in a large bowl, until smooth and glossy then set aside.
2. To make the popcorn, place a large non-stick lidded saucepan over a medium-high heat. Once hot, add the corn and shake the pan gently so the kernels are in one layer. Cover with a lid and leave over the heat, shaking the pan gently every 30 seconds. The popcorn is ready when the pops slow down to 2 to 3 seconds apart, then turn off the heat. (Alternatively, microwave according to the packet instructions.)
3. Pour the Marmite mixture over the cooked popcorn, stirring, until well coated, then pour back into the large bowl to pick up any last Marmite and transfer to an airtight container.
1 portion = 15-30g per child
Each serving contains
of the reference intake