Hello everyone, Jack here, pinch-hitting for Jeanine. She’s been busy making this very popcorn, so she asked me to write about it.
Popcorn this time of year makes me think of something that has become a bit of an American tradition – gigantic multi-gallon tins of flavored popcorn. You know the kind – they’re the size of an oil drum, separated into three sections on the inside with a literal ton of popcorn inside. It seems like a good idea – popcorn is cheap, so why not preserve it in a sticky, sugary shell to enjoy over the entire month of December? Well, the reality is that I usually eat nearly half of it the first day, feel terrible, and then eventually throw out what’s left in February.
So naturally, Jeanine made her version a little bit healthier, but I can promise you that it’s every bit as addictive. It goes the sweet and spicy route, because why not? It’s sweetened with maple syrup and spiced with cinnamon and a pinch of cayenne. It makes a great gift – that is, if you can keep from eating handfuls of it before packing up. (Sorry, Jeanine).
- 8 to 10 cups plain popped popcorn
- 3 tablespoons sunflower oil
- 3 tablespoons maple syrup
- ½ teaspoon cinnamon
- pinch of cayenne pepper
- ¼ teaspoon sea salt
- Preheat the oven to 300°F.
- In a small saucepan over low heat, combine the sunflower oil, maple syrup, cinnamon, and cayenne pepper. Simmer for 1 to 2 minutes.
- Place the popped popcorn into a 9x13-inch baking pan and pour the spiced mixture over the popcorn. Sprinkle with salt and stir to combine. Bake for 30 minutes, stirring every 10 minutes. Cool completely at room temperature, then transfer to airtight containers.