It's always snack time in our house especially with a six-year-old coming home from school all the time. Popcorn is a thing we make a lot. The old-fashioned way, of course. In fact, my son's friends request my popcorn because it tastes so much better than their mom's. (She uses the microwave stuff.) But I certainly understand that popping popcorn in a big pot on a the stove is not everyone's thing.
Regardless of how you pop your corn, here's a great way to jazz it up. It's fantastic! Better than caramel corn! Better than Cracker Jack! Better than Kettle Corn! And so easy to make. Just follow these directions.
Maple Nut Popcorn
Adapted from Cooking Light
6 cups popped popcorn
1/4 cup of your favorite nut, dry-roasted (I used cashews but might try almonds next time)
1/3 cup sugar
1/3 cup real maple syrup (preferably grade B because it has more maple-y goodness)
1 tablespoon butter
1/2 teaspoon salt
1. Line a jelly-roll pan with parchment paper. Preheat oven to 350 degrees. In a large bowl combine the six cups popcorn and the nuts.
2. In a small saucepan combine the sugar, maple syrup, butter, and salt. Cook over medium heat. Once it boils, cook for one minute. Remove from heat and let stand for one minute.
3. Pour syrup mixture over popcorn and nuts. Toss to coat. Immediately spread popcorn mixture on lined jelly-roll pan. Bake in preheated oven for ten minutes, stirring the popcorn twice during baking. Cool on the pan for ten minutes. Transfer popcorn to a bowl and enjoy.