October is National Popcorn month! Here’s a twist on a classic, sweet and crunchy snack – with maximum flavor from warming cinnamon and maple. We make ours outside on a fire using a proper popper, but a heavy based lidded saucepan works just as well. To make basic popcorn, heat a tablespoon of oil so that one kernel dropped in the pan starts fizzing about. Tip in 50g of popcorn kernels, put the lid on and then keep shaking the pan. It’ll take a minute or two for it to start popping but once it does you’ll know! Keep shaking the pan until the popping slows right down, remove from the heat and take off the lid until the popcorn has cooled. Fancy making your own campfire popper? You can find the instructions here!
Autumn Cinnamon and Maple Popcorn
Ingredients
- 12 cups unsalted, unbuttered popped popcorn
- 1/3 cup chopped unsalted almonds coarsely chopped
- 1/3 cup chopped unsalted cashews coarsely chopped
- 1/3 cup chopped unsalted pecans coarsely chopped
- 1/2 cup butter
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 1/4 cup brown rice syrup
- 1 tsp salt
- 1/2 tsp cinnamon
Instructions
- In large mixing bowl, combine popcorn, almonds, cashews and pecans.
- In saucepan, combine butter, sugar, maple syrup, brown rice syrup, 1/4 cup water, salt and cinnamon; bring to boil over medium heat, stirring occasionally. Cook until mixture reaches hard crack stage (295°F).
- Slowly pour syrup in thin stream over popcorn mixture. Toss gently to coat evenly. Let cool; break into large chunks.
