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Maple Caramel Popcorn

This savory-sweet snack is such a crowd pleaser you may want to make a double batch! Nuts like peanuts, cashews or almonds (or all three!) add extra crunch and protein to the mix to make the perfect movie night treat.
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This savory-sweet snack is such a crowd pleaser you may want to make a double batch! Nuts like peanuts, cashews or almonds (or all three!) add extra crunch and protein to the mix to make the perfect movie night treat.

By Amy Maltzan, adapted from nourishingmeals.com

Serves 4-6

2 tablespoons canola oil

1/4 teaspoon sea salt

1 cup organic popcorn kernels

1/2 cup unsalted butter

1 cup grade B maple syrup

1 cup cashews, peanuts or almonds (optional)

Preheat oven to 325º. Heat a large stockpot (8 quart) over high heat for a minute, then add oil, salt and popcorn. Cover and cook for a few minutes, shaking the pot vigorously until the popping has mostly finished. Remove immediately from heat; pour popcorn into two large bowls. Divide nuts, if using, between the two bowls.

In a small saucepan, heat the butter, syrup and a few good pinches of sea salt over medium heat. After small bubbles start to form, cook 4-5 minutes, whisking occasionally until thick and foamy. Remove from heat, pour over popcorn in bowls and quickly mix together with two spoons.

Divide popcorn between two baking sheets and bake for 10 minutes, stirring halfway through. The maple caramel corn will crisp up as it cools. Store in a tightly sealed container after it’s cooled completely to preserve the crispness.

 

This recipe originally ran in our November/December 2014 issue. 
 

Photo by Amy Maltzan

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