Maple Popcorn
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Air-popped popcorn in a brown sugar and maple glaze with coconut, almond flakes and cinnamon. A small-batch snack for four.
Ingredients
- ¼ cup popcorn kernels
- ¼ cup firmly packed brown sugar
- 1 tablespoon pure maple syrup
- ¼ cup water
- 2 tablespoons grated coconut
- 4 tablespoons almond flakes
- 1 teaspoon cinnamon
Equipment
- popcorn popper
- skillet
- mixing bowl
Directions
- Pop the kernels in a hot-air popper, letting them fall into a large bowl, and set aside.
- In a large skillet over medium heat, bring the brown sugar, maple syrup, and water to a boil.
- Cook to the soft-ball stage (a drop in cold water forms a ball that flattens when pressed).
- Stir in the coconut and almond flakes.
- Pour the hot topping over the popcorn and stir gently to coat.
- Dust with cinnamon.
- As the coating begins to harden, pull the pieces apart with your fingers before it sets completely.
Notes
Airtight at room temperature up to 3 days; refrigerated 3 to 4 days (coating may soften).
Nutrition
Serving: 42g | Calories: 170kcal | Carbohydrates: 30g | Protein: 3.3g | Fat: 5g | Saturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 14mg | Potassium: 136mg | Fiber: 3.3g | Sugar: 18g | Vitamin A: 27IU | Vitamin C: 0mg | Calcium: 44mg | Iron: 0.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; grated coconut counted as sweetened flaked coconut, almond flakes counted as almonds. Brands and portions vary, so use it only as an approximation.