Honey and rosemary popcorn flapjacks recipe – a delicious recipe with oats, sugar, Honey, Butter, oil, Butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat enough of the oil to just cover the base of a large saucepan with a lid.
2
On a high heat, stir in the popcorn and rosemary leaves so each piece is coated in the oil and cover with the lid.
3
Shake the pan well over the heat every 30 seconds to keep the corns moving (so they don't burn).
4
When the corn starts popping, keep shaking the pan until it stops popping.
5
Take it off the heat.
6
In the meantime, make the honey binding for the flapjacks by placing butter, sugar and honey in a heavy based pan and stir continuously with a wooden spoon over a medium heat for 2-3 minutes.
7
When the mix is boiling, has turned slightly darker and hickened slightly, turn the heat down and keep warm.
8
In a separate bowl, pour in the popped corn, oats and salt then pour over the honey while tossing the corn to ensure an even coating.
9
Press the mix into a lightly greased tin and let it cool before cutting in to squares and serving.
656
kcal
Calories
49
g
Fat
55
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 75 g (2.6oz) Porridge oats, 70 g (2.5oz) Demerara sugar, 80 g (2.8oz) Honey, 80 g (2.8oz) Butter, and more.
Yes, Honey and rosemary popcorn flapjacks recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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