Maple Popcorn

Course Snack

Cuisine American

Keyword coconut almond popcorn, homemade popcorn, maple syrup popcorn, sweet popcorn

Prep Time 10

Cook Time 10

Total Time 20

Servings 4 servings

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

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

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.