Maple Almond Popcorn
This popcorn is a real treat! Real maple syrup, slivered almonds and a slight hint of salt makes this a true crowd-pleaser!
Servings 4
Calories 419kcal
Ingredients
- ¼ cup salted butter plus extra to coat the bowl
- 1 bag microwavable popcorn popped (about 8 cups)
- ½ cup slivered almonds
- 1 cup pure maple syrup
- dash salt
Instructions
- Coat a very large bowl with butter.
- Line a cookie sheet with parchment paper.
- Pour the popcorn and slivered almonds into the buttered bowl.
- In a medium pan, melt butter. Add the maple syrup and a dash of salt. Over medium heat, bring to a boil. Lower the heat and keep at a soft boil until a candy thermometer reads 300°F (about 15 minutes). Stir constantly.
- Pour the maple syrup over the popcorn & slivered almonds and mix very well.
- Spread the popcorn mixture onto the parchment paper. Let cool completely. Break apart and store in a covered bowl for 4 or 5 days.
Notes
- Use fresh popcorn: Make sure your popcorn is freshly popped and free of unpopped kernels to avoid any unpleasant bites.
- Stir constantly: Keep the syrup moving while it cooks to prevent burning, especially as it nears 300°F. A candy thermometer is key for getting the right texture.
- Work quickly: Once the syrup reaches temperature, pour and mix fast—maple syrup hardens quickly as it cools.
- Customize it: Swap slivered almonds for chopped pecans or walnuts, or even add a pinch of cinnamon for a cozy twist.
- Storage tip: Once cooled and broken apart, store in an airtight container at room temperature for up to 5 days to keep it crisp.
Nutrition
Serving: 1g | Calories: 419kcal | Carbohydrates: 57g | Protein: 3g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 147mg | Fiber: 2g | Sugar: 49g
