One of our favourite ideas for Gloop! to date is this inspirational but ever so easy recipe from the lovely Joe Bartlett from Ashburton Cookery School.
Saturday night, a good film, a glass of red and a bowl of Salted Caramel Gloop Popcorn. Is there anything better?
200g popcorn, cooked
Half a jar of Gloop, approx 100g
Half a teaspoon baking powder
1, place the gloop in a large sauce pan and heat until it starts to bubble.
2, Add the baking powder and whisk vigorously. It will bubble up so be careful. Add the popcorn and stir off the heat until the popcorn is evenly coated.
3, Place the glooped popcorn in a bowl and allow to cool, it should become crisp. Then enjoy!