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Maple Cinnamon Kettle Corn

Prep Time:  5 minutes

     Cook Time:  10 minutes

     Serves:  Makes 5 cups

popcorn
Photo by Sunny Frantz

Although the red pepper flakes are listed as optional, it’s the ingredient that really takes this recipe over the edge. Use a local dried pepper (check out Savory Accents for some great options) or local pepper-based spice blend (The Deliciouser’s Jump Around is seriously tasty and has such a gentle heat that you can amp it up to a full teaspoon) to ensure maximum flavor.

Ingredients

  • 2 tablespoons coconut or vegetable oil
  • ⅓ cup popcorn kernels
  • 2 tablespoons maple syrup
  • 2 tablespoons butter, melted
  • 1 teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • ½ teaspoon red pepper flakes or red pepper spice blend, optional

Directions

  1. In a large stockpot with a tight-fitting lid, heat the oil over medium heat until shimmering.
  2. Add a couple kernels of popcorn into the oil and as soon as they begin to pop, pour in the rest, cover, and cook, shaking the pot continuously to prevent the kernels from burning.
  3. Continue cooking until the popping begins to slow, about 2 minutes, and then pour in the maple syrup. Crack the lid to release steam and continue cooking and shaking until the popping stops completely, about 30 seconds. Immediately remove the pot from the heat.
  4. Add the butter, salt, cinnamon and red pepper flakes. Cover again and shake the pot vigorously to thoroughly combine all the seasoning. Serve immediately.

Notes