White Chocolate, Hazelnut and Cinnamon Popcorn

Method

1. Grate the hazelnuts coarsely with the Tupperware Grate 'n Store, mix them with the cinnamon in a small bowl and set aside.

2. Chill the white chocolate and the Tupperware Grate 'n Store for 15 minutes, then grate the white chocolate coarsely; cold chocolate grates cleanly instead of melting under your fingers.

3. Tip the kernels on their own into the Tupperware WOW Popcorn Maker, with the glass plate in the base. Fit the lid with its printed circles lined up over the holes in the base so steam can escape.

4. Pop on the highest setting (no more than 1000 W) for roughly 3 minutes, stopping when you hear only one pop every 2 seconds or so. Timing varies a little from one microwave to another.

5. Give it a shake, then invert the popcorn maker, lid in place, to let the unpopped kernels drop out through the base.

6. As soon as the popcorn is ready, drop the grated chocolate into the middle of the hot popcorn, close the lid and shake gently for about 30 seconds. Add the hazelnut and cinnamon mix and shake again.

7. Spread the popcorn on a rimmed baking sheet and leave it to cool. If the room is warmer than 23 °C (73 °F), chill it for 15 minutes so the chocolate sets. Kept uncovered, it holds at room temperature until serving as long as the room stays below 25 °C (77 °F).

MicrowaveVegetarianGluten-freechocolate