Maple Cinnamon Popcorn

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  • Total Time: 15 mins
  • Hands-on Time: 15 mins
  • Makes: 4-6 servings

This healthy, delicious and aromatic recipe is perfect for cooler weather, as it brings a cozy feeling with its warm, sweet flavor of maple syrup, vanilla and cinnamon. It’s a great snack to enjoy at home for movie nights or with a good book. With the simplicity of this recipe, the quality of your ingredients will really make the difference. We recommend Grade A amber maple syrup and real vanilla extract. Most ingredients have easy-to-find organic options. Start by popping our kernels then boiling maple syrup with butter, vanilla and cinnamon. This creates a frothy, sticky mixture that smells wonderful. Pour this over our freshly popped popcorn and mix to coat it. Next, spread the popcorn out on our baking sheet and bake it for 10 minutes until the syrupy mixture caramelizes and the popcorn is extra crunchy and light. Serve warm and enjoy!

Ingredients

  • YOU WILL NEED

    Large pot with lid

    Small saucepan

    Baking sheet

    Parchment paper

    Large mixing bowl

    Silicone spatula


    INGREDIENTS

    2 Tbsp coconut or vegetable oil

    1/2 cup popcorn kernels

    1/2 cup maple syrup 

    1 tsp Simply Organic Ground Cinnamon

    1/2 tsp Simply Organic Pure Vanilla Extract

    1 Tbsp Butter

Directions

    POPPING THE POPCORN

    1. Using a large pot, heat 2 tablespoons coconut or vegetable oil over medium-high heat for 3-5 minutes. I recommend a pasta pot with glass lid, so you can see what’s popping.
       
    2. To test the oil’s temperature, add 3 popcorn kernels. Once they pop, add the remaining 1/2 cup.
       
    3. Cover the pot with lid and cook.
       
    4. With a secure grip on the lid, shake the pot every 20 seconds or so to avoid burning the kernels.
       
    5. When you don’t hear a pop for about 30 seconds, remove pot from heat and pour popcorn into large mixing bowl.

       

    DIRECTIONS

    1. Preheat oven to 300 degrees.
       
    2. Line a baking sheet with parchment paper and set aside.
       
    3. In a small saucepan, over medium heat, bring the maple syrup and butter to a boil, stirring often. Once the mixture starts to boil add the cinnamon and vanilla and continue stirring. Stir until the mixture becomes frothy and bubbly and then remove from heat and continue stirring for 30 seconds. The mixture should be a little thicker, sticky and smelling wonderful.
       
    4. Pour your popcorn into a large mixing bowl and drizzle the syrup over it while mixing. Stir or toss the popcorn until the syrup has been evenly blended into it. Your popcorn may not be completely or heavily coated with the syrup. 
       
    5. Pour the popcorn out onto the parchment-lined baking sheet and spread out evenly. Try to get a single layer of popcorn.
       
    6. Bake the popcorn at 300 degrees on middle rack of oven for 10 minutes or until the mixture caramelizes and darkens.
       
    7. Let the popcorn cool from hot to warm then serve and enjoy. Store in an airtight container at room temperature for up to 2 weeks.

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