Maple Butter Popcorn
Maple. Butter. Popcorn. How delicious are those words?!
I bought popcorn to show a kid how cool they are… but she never got to see them, as I cooked popcorn all week and finished the packet of corn by the time she got here! I’m now onto my second packet of corn, and if she doesn’t come here quick, I’m afraid she’ll never get to see them. Because, you see, this popcorn is delicious. Maple syrup and salted butter anyone?
I know that’s very autumnal indeed. So if you are feeling the chill breeze of Autumn already, then get your maple butter popcorn going! Super easy, super satisfying, super friday night movie treat.
Here’s how I make it:
- Popping Corn
- Oil with a high smoke point like rapeseed or coconut
- Maple Syrup
- Fine Sea Salt
- Butter (Organic preferably)
- Heat up about 3tbs of oil in a deep saucepan. Add a few kernels of popping corn in.
- When the few corns start popping, take the pan of the heat and add an even layer of corn into the oil.
- Wait 20 seconds or so.
- Then return to the heat. Most of them will pop in one go now, because you waited to get the oil and the corns all up to the same temp.
- Once you feel the popping is slowing down, or you think there may be some settling at the bottom of the pan, start shaking them about.
- Once all popped, put them in a dish out the way for a minute.
- In the now empty, yet hot, pan, melt your butter, maple syrup and sea salt. I'll leave it up to you to decide the ratio. About 2 tbs butter, 1 tbs maple syrup and a good shaking of salt.
- Once all melted, either pour the mixture over your popcorn. Or return the popcorn to the pan and shake vigorously. As it's quite difficult to coat every popcorn with the mixture, you could reserve some salt right for the end, and sprinkle before serving.