I got a surprise gift from one of my cousins in the mail this Christmas: a cookbook of popcorn!! As a result, this recipe became the Food of Christmas this year. As soon as I saw this one in the cookbook, I knew I was going to make it. It called for sugar, but I knew that was an easy fix and I could make it work for me. And I did! I made massive amounts of this stuff. MASSIVE. I made a huge container to bring to our church’s children’s program Christmas party. I made some for all of my husband’s coworkers. I made baggies of it for neighbors and family members. We were drowning in it.
Yet, somehow, we never did get tired of it! That’s how yummy it is. It’s subtly sweet and salty – just slightly sweeter than Kettle Corn, but not as sweet as caramel corn. It’s buttery and maplely from the maple syrup. It’s addicting. Everyone who got this said that it didn’t last long. One of my husband’s coworkers said that it didn’t even make it home because once she tried it she couldn’t stop and ate all of it in the car!!
So, yeah. This is good stuff. However, it does have sweetener in it, so as always with my sweet stuff, if you’re particularly ill or experiencing symptoms of inflammation, be careful. If you’re maintaining or in good health, though, this is just fine because it uses all whole-food sweeteners!
And it’s dead easy.
Just put the maple syrup, palm sugar, vanilla, salt, and hot melted butter in the bottom of a large bowl. Make sure the melted butter is still hot so that it can somewhat dissolve the palm sugar. (It won’t dissolve completely, but that’s okay.)
Mix it together until it’s syrupy and slightly thickened.
Prepare the popcorn by either air popping it, or by popping it in a pot on the stove in coconut oil and butter. Dump the popped corn into the bowl and mix!
This will take a little while. The popcorn’s really fluffy and the syrup is really dense, so at first they don’t want to go together. Just fold with a large spoon – scooping up the syrup and getting the popcorn on the bottom to the top and vice versa – over and over until it’s all coated.
It’ll be moist and heavier (not fluffy anymore) when it’s all coated.
Now, you need to get it drier, since it’s kind of chewy at this point. Pour the popcorn evenly into 2 9×13 inch glass dishes and bake at 300 for 5-7 minutes. I tried doing this on a larger cookie sheet, but the metal seemed to burn the sugar in the popcorn really easily, so just do it in glass to be safe!
After 5-7 minutes it should be fluffier and drier, but will still be a little chewy. Dump it out into a clean bowl to let it cool. As it cools it’ll crisp up and lose its chewiness.
And that’s it! I personally think it tastes a lot better cooled than warm because I like it crispier, but my daughter likes it warm, so you can judge that for yourself. After it’s cooled, store in an airtight container. I don’t know how long it will keep, as ours never lasted longer than a few days, but it should be good for a good while!
- ¼ cup organic popping corn kernels, popped
- 3 Tbsp maple syrup
- 3 Tbsp palm sugar
- ⅓ cup butter, melted and hot
- ⅛-1/4 tsp salt (to taste)
- Preheat oven to 300.
- Pop the corn either in an air popper, or in a large pot on the stove in a few tablespoons of coconut oil and butter. (if needed, directions for the latter can be found on the blog under "Awesome Butter Infused Popcorn")
- Combine all the other ingredients in a very large bowl, and stir together vigorously until it's syrupy and the hot butter starts to dissolve the palm sugar. The palm sugar won't dissolve completely, but that's okay. (The bowl has to be VERY large. If you don't have one, you'll need to divide it between two smaller bowls.)
- Dump the popcorn in the bowl and use a very large cooking spoon to fold the popcorn and syrup mixture together. Scoop the syrup from the bottom, and fold the popcorn from the top to the bottom, over and over again until it's all coated and there's no syrup left at the bottom of the bowl.
- Pour the popcorn out evenly into two 9x13 inch glass dishes and bake for 5-7 minutes. The popcorn will be drier and fluffier, but still a little chewy at this point.
- Dump the hot popcorn out into a clean bowl and let it cool completely. By the time it's cooled the chewiness will be gone and it will be crisp.
- Store in airtight containers.