Popcorn is the traditional cinema snack, so here is a big treat for when you're watching the late night  TV and raging (or not) at who wins this year's movie awards.  White chocolate to make popcorn clusters, studded with a mix of Buttered Popcorn and Caramel Corn Jelly Belly  jelly beans. Oh bliss! These are very easy to make, and half the fun of eating popcorn is popping it yourself. For a more vibrant look, mix up the flavours and colours of the beans.    

Ingredients

Scant tsp vegetable oil
50g Popcorn
200g white chocolate
1 tbs single cream (optional)
80 assorted Jelly Belly jelly beans

Method:
Add the oil and popcorn to a large saucepan that has a tightly fitting lid.  Give the pan a good shake and place on the hob over a medium heat.  Keep gently shaking the pan back and forth across the hob.   After a few minutes the corn will start to pop.  Keep shaking the pan.
Once the popping subsides, remove from the heat and allow the pan to stand for a few minutes as the last few kernels pop. Pour the freshly popped corn into a large bowl.

Gently melt the white chocolate in bowl stood over a pan of gently simmering water.  

Do not be tempted to turn the heat up to make it melt faster, as the chocolate can split.

Add a glug of cream if the melted chocolate is very thick. Once melted pour the chocolate over the popcorn, and mix well.   Dollop bite sized clusters of the chocolate coated popcorn onto a baking tray covered with parchment paper and stick 3 or 4 Jelly Belly beans to each one.  Allow to cool and the chocolate to set.  

Recipe, styling and photography by Helen Best-Shaw, Fuss Free Flavours for Jelly Belly UK