Maple cinnamon popcorn with a light coating

Air-popped popcorn takes only a few minutes to make and starts out plain, so you control what goes on it. This version uses just 3 tablespoons of maple syrup for a whole batch. A short bake dries the glaze so the popcorn is crisp, not sticky. It’s a good party snack for older kids, but read the safety note below before serving it to little ones.

Steps

1. Heat the oven to 300°F (150°C). Line two rimmed baking sheets with parchment paper.
2. Pop the kernels in a hot-air popper, following the popper’s instructions, into a large bowl. (On the stove, use a large pot with about 1 tbsp oil, covered, shaking often.)
3. Pick out any unpopped or half-popped kernels. Shake the bowl gently so they fall to the bottom, then lift the popcorn out into a second bowl, leaving them behind.
4. In a small saucepan over medium heat, warm the maple syrup, butter or coconut oil, cinnamon and salt, stirring, until the fat has melted and the mixture just starts to bubble. Let it bubble for about 1 minute, then take it off the heat and stir in the vanilla.
5. Drizzle the glaze over the popcorn a little at a time, tossing with a large spoon or spatula between additions so it coats evenly.
6. Spread the popcorn in a single layer on the baking sheets.
7. Bake for 10 to 15 minutes, stirring halfway through, until the coating looks dry. Watch it near the end, because maple syrup can burn quickly.
8. Let it cool completely on the sheets. It crisps up as it cools. Break up any clumps.

Tips

• Stretch the flavour. If you want it sweeter without more syrup, add an extra pinch of cinnamon. It reads as sweet to a lot of people.
• Halloween party version: toss the cooled popcorn with a handful of pumpkin seeds and dried cranberries, or serve it in small paper bags.
• Storage: keep it in an airtight container at room temperature for 2 to 3 days. If it softens, re-crisp it in a 300°F (150°C) oven for a few minutes.

Good to know

• Popcorn is a choking risk for young children. The American Academy of Pediatrics lists popcorn among the foods to keep away from children until at least age 4, depending on each child’s development (HealthyChildren.org). Quebec’s public health institute also lists popcorn as a choking risk until age 4 (INSPQ). Unpopped kernels and hulls are part of the risk, which is why step 3 matters. Even with older kids, have them sit down while they eat.
• Maple syrup is still sugar. The coating here is light, but it’s still a treat.
• Allergies: use coconut oil for a dairy-free version. If you add seeds, check the packages for nut warnings.

More ideas for parties: see our non-candy Halloween treats, our maple marshmallows, or all our make-it-at-home recipes.

Sources

• Choking prevention, HealthyChildren.org (American Academy of Pediatrics)
• Choking risk: be extra careful until age 4, Institut national de santé publique du Québec