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Cheesy popcorn brains

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

  • Prep: 5 mins
    Cook: 12 mins
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 178
  • Carbohydrates 5
  • Saturated Fat 7
  • Sugar 0
  • Protein 8
  • Fat 14
  • Fibre 1
  • Salt 0.7

Nutrition per serving

  • Calories 178
  • Carbohydrates 5
  • Saturated Fat 7
  • Sugar 0
  • Protein 8
  • Fat 14
  • Fibre 1
  • Salt 0.7

Ingredients

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

Method

  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.

  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.

  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.

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