popcorn with maple syrup & salt

It doesn’t get any better than this! Popcorn, maple syrup, brown (and if you have it, maple) sugar, maple extract & salt. Talk about addictive. I make popcorn in the microwave using brown paper lunch bags, make the maple coating in a measuring cup, pour it over the popcorn, stir to coat and bake it for 15 minutes in the oven to crisp up. Often referred to as kettle corn – most recipes have oil, sugar and popcorn going at the same time in a pot on the stove – been there, done that, don’t like that, won’t do that! I much prefer this method as I can control the burning-sugar factor and I can make as much as I want … I’m sorry … need! So, make popcorn anyway you like and carry on – and when this is done, run and hide in the closet with your popcorn ’cause it will disappear faster than Chriss Angel on a work table!

The recipe is for 2 bags of popcorn (1/4 cup each) in the microwave, so just start multiplying for bigger batches. I’m making this for a bake sale, so I’m just gonna keep poppin’ – next, next, next – I got 30 bags of salty maple kettle corn, at 2 bucks a pop – don’t you just love fundraisers when you can actually raise some serious funds! I hate to say it, but beats a dozen cookies at 50¢ each! My feeling about bake sales is keep the purpose front & centre – to help the cause in a tasty way – how sweet that is! So make it for yourself, make it for your friends, make it for your family, or make it for a fundraiser – The message here? Get poppin’! This will be the start of a very beautiful friendship – you … and popcorn.

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1. Pop yourself some popcorn – in the microwave,  on the stove with no oil, or if you have one, an air popper!

2. Gather the ingredients – butter, maple syrup, brown sugar, maple extract and salt.

3. I use a cup measure and keep adding to the same cup – saves on dishes and fussing. So melt the butter.

4. Add the maple syrup.

5. Measure the brown sugar.

6. And the maple extract – and if you don’t have it, carry on without it.

7. And the salt.

8. Microwave for 10-15 seconds and give it a good stir.

9. Measure out 8 cups of popped popcorn.

10. Drizzle on the maple coating.

11. Stir well to coat evenly.

12. Transfer to a parchment-lined baking pan.

13. After 10-15 minutes in a hot oven – crispiness ensues.

14. Allow to cool before you dig in or bag for others. I’m bagging for others.

15. Got brown paper lunch bags and whipped up a label.

16. Bag 2-3 cups. fold over, staple closed and keep going ’til you’re all popped out!

17. Just keep baggin’ your bucketful! That’s what I do – after each batch in the oven cools, pick up each longside of parchment and funnel the popcorn right into the bucket like a water slide at Disney World.

18. The End.

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