Add your favourite salty and sweet snacks. Pretzel balls would be great, as would roasted, salted nuts. If you buy a bag of popped popcorn, you could choose salty or sweet or a mix of both. The salt makes a lovely contrast with the white chocolate.

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Method:

• If popping your own corn:
• Heat the oil in a large, lidded saucepan over medium high heat. Once hot, put 3 or 4 popcorn kernels into the oil and cover the pan.
• When the kernels pop, add the rest of the popcorn kernels in one layer. Put the lid on the pan and remove it from heat. Wait for 30 seconds to allow the kernels to all reach a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
• Return the pan to the heat. Once the popping starts, gently shake the pan by moving it back and forth over the heat. To keep the popcorn dry and crisp, try to keep the lid slightly ajar to release the steam. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and tip the popcorn immediately into a wide bowl.
• Line an oven tray or two large baking trays with baking parchment.
• Melt the chocolate with the ½ teaspoon of oil in a microwave in 30 second bursts, stirring between each burst until smooth. (Or you can do it in a heat proof bowl set over a pan of lightly simmering water, taking care not to get any water in the chocolate.)
• Add the half of the cranberries, pretzels and jellybeans to the popcorn and mix to combine.
• Pour the melted chocolate over the mixture and stir to coat it with white chocolate.
• Spread out on the tray/baking sheets in a single layer. Allow to set up or refrigerate for 10 minutes. Then break up, add the reserved cranberries, jellybeans and pretzels and mix again. You can serve it as is or pour into gift bags.

@victoriaprever