In our October issue we have a special ‘Crafternoon’ Gathering feature, with ideas for making an autumnal wreath and a few delicious snacks to fuel your creativity. We think this cinnamon popcorn would be just as good with a Saturday night movie, too. Here’s how to make it…

Makes 1 large bowl

100g popping corn kernels
2 tbsp coconut oil
2 tbsp maple syrup
1 tsp cinnamon

1 Pop your kernels using your preferred method (popcorn machine, microwave or hob).
2 Melt the coconut oil in a small saucepan on the hob, then stir in the maple syrup and cinnamon.
3 Pour the warm liquid over the popcorn, season to taste with salt and stir until thoroughly coated.

You can find this and the rest of the recipes by Kay Prestney and photographed by Cathy Pyle in our October issue on page 8, including Cranberry and Camembert Puffs, Rosemary and Orange Mocktails , Smoked Trout Dip, Spinach Twists and Chocolate Brownies. There are also instructions on how to make your autumnal wreath.

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