Maple popcorn
Ingredients
6 cups popped popcorn (see tip-top stovetop popcorn recipe)
½ cup real maple syrup
2 tablespoons almond butter or nut butter of choice (peanut butter and cashew butter work, too)
1 ½ teaspoons pure vanilla extract
¼ teaspoon sea salt
Method
In a small, heavy bottomed pot, bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup and continue boiling for 2 minutes and 30 seconds, reducing heat only if necessary to prevent overflow. Remove the pot from heat.
Add the nut butter, vanilla extract and salt to the pot of maple syrup. Whisk until well blended. Drizzle the maple mixture over the popcorn and nuts. Toss with a rubber spatula or big spoon until well mixed. Pour the popcorn onto the parchment-covered baking sheet and arrange it in a single layer.
Bake the popcorn for 6 minutes on 160 degrees celcius, then rotate the pan and cook for another 2 minutes. Remove from oven and sprinkle with additional salt to taste. The popcorn will continue to crisp up as it cools. Leave in fridge to speep up the cool down. Once it’s cool, break the popcorn into pieces (or leave them in chunks!) and serve.
Original recipe: Cinnamon Maple Caramel Popcorn
