Maple Popcorn
Ingredients
- 1/4 cup popcorn kernels
- 1/4 cup firmly packed brown sugar
- 1 tablespoon pure maple syrup
- 1/4 cup water
- 2 tablespoons coconut, grated
- 4 tablespoons almond flakes
- 1 teaspoon cinnamon
Instructions
- Pour the popcorn into an already heated hot-air popcorn popper and start popping, allowing the popped kernels to fall into a large bowl. Set aside.
- In a large skillet over medium heat stir the brown sugar, maple syrup and water until it comes to a boil. Reduce to a thick syrup (soft-ball stage on a candy thermometer). Test a drop of syrup in cold water. It should form a ball that flattens when removed and pressed between your fingers.
- Mix in the coconut and almonds.
- Pour the topping over the popcorn, stirring gently to flavor each kernel.
- Sprinkle with the cinnamon. As it cools, the topping will harden.
- Before it cools completely, use your fingers to separate the popcorn kernels.
Serves 4
Source: Culinary Institute of New Orleans
