Trick or treating

Serves: 20

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• Chocolate dried cherries (Makes 150g)
• 50 gram(s) dark chocolate (about 70% cocoa), broken into pieces,
• 100 gram(s) dried cherries
• Salted popcorn (Serves 4-6)
• 1 tablespoon(s) groundnut or vegetable oil
• 100 gram(s) popcorn
• 0.75 teaspoon(s) fine sea salt

Method

1. Chocolate dried cherries Gently melt the chocolate in a bowl set over a pan with a little simmering water in it. Add the dried cherries and stir to coat them, then spread them out on a sheet of baking paper and set aside for several hours. Pop them into the fridge to speed up this process if necessary.
2. Salted popcorn Heat the oil in a large saucepan over a gentle heat, scatter over the popcorn and cover. After about 5 minutes you should find that the occasional pop crescendoes into a full-on firework display. Hold tight with the lid, giving the pan the odd shake, and once it dies down a minute or so later, remove from the heat.

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