Up your snacking game with these super cute snacking tins. Ideal for parties, picnics, and movie nights, each one contains a delicious surprise:
- Sweet-salty miso cocoa brown butter popcorn
- Chocolate-dunked pretzels dusted with rose petals and pistachio
- Sweet, plump dried apricots, filled with orange and almond marzipan, finished in a layer of dark chocolate and edible gold
Irresistible!
Ingredients (makes 4 snacking tins)
For the brown butter miso cocoa corn:
- 2 tbsp butter
- 8 tbsp plain popcorn
- 3 tbsp brown sugar
- 1 tsp miso paste
- 1 tbsp cocoa powder
For the pistachio & rose pretzels:
- 8 tbsp pretzels
- 200g white chocolate
- 50g pistachios, shelled and finely crushed
- 1 tbsp dried rose petals
For the marzipan apricots:
- 12 large dried apricots
- 100g marzipan
- 1 tsp orange extract
- 200g dark chocolate
- Gold spray
To finish:
- Roasted almonds
Method
1. Prepare three lined baking sheets.
2. Start with the pretzels. Melt the white chocolate and dunk half of each pretzel into it. Lay them on one of your trays and sprinkle with the crushed pistachios and rose petals.
3. Now move onto the apricots. Melt the dark chocolate. While it’s melting, take 100g of marzipan and add the orange extract. Cut a slit along the side of each apricot and stuff with around half a teaspoon of the mixture. Continue until they’re all filled. Dip in the chocolate to coat, and transfer to another lined tray to set.
4. For the popcorn, set the oven to 190C. Melt the butter in a pan on a low heat, then turn up the heat and keep stirring with a wooden spoon until the milk solids at the bottom have started to turn golden brown – don't leave the pan as the butter can burn in seconds. Add the miso paste and stir well. Allow to cool slightly.
5. Put the popcorn in a bowl and add just enough butter to coat each kernel. Now add the sugar and cocoa and toss evenly. Layer over the third tray and bake for 12 to 15 minutes. Allow to cool.
6. Once the chocolate items have set, and the popcorn is fully cooled, decant all your goodies, with a few natural almonds into your snack tins. Eat the popcorn within 24 hours. Everything else will keep for 2-3 days.
