Maple Cinnamon Baked Popcorn
In short: Popcorn coated in a butter and maple syrup glaze with cinnamon, then baked until dry and crisp. Sweet, crunchy and easy to make for a crowd. It takes about 1 h 5 min in total and makes 8 servings.
- Prep
- 10 min
- Cook
- 55 min
- Resting
- 20 min
- Total
- 1 h 5 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 155 kcal
This is a lighter take on caramel corn. Instead of a dark, chewy caramel, butter and maple syrup are boiled briefly with cinnamon, foamed with a little baking soda and baked low on the popcorn until it turns dry, glossy and crunchy. The glaze stays thin, so the popcorn does not stick to your teeth. It suits movie nights, party bowls and bags tied up as small gifts.
Instructions
- Heat the oven to 120°C (250°F). Line a large rimmed baking tray with baking paper. Put the popcorn in a very large heatproof bowl and remove any unpopped kernels.
- Melt the butter in a medium saucepan over medium heat. Stir in the maple syrup, cinnamon and salt and bring to a boil.
- Boil without stirring for 3 to 4 minutes, until the syrup thickens slightly and the bubbles get bigger. Take the pan off the heat.
- Stir in the vanilla and baking soda. The syrup will foam up and turn paler, which makes the coating light and crisp.
- Pour the syrup over the popcorn at once and fold gently with a large spatula until every piece is coated.
- Spread the popcorn on the tray. Bake for 45 minutes, stirring and turning it every 15 minutes, until the coating is dry and glossy.
- Cool completely on the tray for about 20 minutes, then break into clusters and store in an airtight container.
Tips
- For a dairy-free version, use coconut oil instead of the butter and add an extra pinch of salt.
- Scatter 100 g (3/4 cup) of pecans or peanuts on the tray with the popcorn before baking for a crunchier mix.
Questions and answers
How do I keep baked popcorn crisp?
Cool it completely before sealing it in an airtight container. It stays crisp for about 5 days at room temperature, and humid weather shortens that.
Why does the syrup foam when I add baking soda?
Baking soda reacts with the hot syrup and releases bubbles, which make the coating light and crisp. Use a pan at least three times the volume of the syrup so it does not boil over.
Can I use honey instead of maple syrup?
Yes, but honey browns faster, so bake at 110°C (230°F) and watch the last 15 minutes. The flavor will be floral instead of woody.
How long does it take to make Maple Cinnamon Baked Popcorn?
About 1 h 5 min in total: 10 min of preparation and 55 min of cooking.
How many calories are in Maple Cinnamon Baked Popcorn?
About 155 kcal per serving, with 1 g of protein, 23 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 155 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 23 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 180 mg |
Estimated values, calculated from the ingredients.
