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Author Notes: Popcorn is happy food, which is why it's so popular for snacking. This maple walnut popcorn makes me nostalgic for New England every time I make it. It's sticky, sweet, and salty. And it always makes me happy. —Food Blogga
Serves 10-12 cups
- 3 tablespoons canola oil
- 1/2 cup corn kernels
- 1 cup coarsely chopped walnuts
- 1 cup pure maple syrup
- 2 tablespoons butter
- 1 1/4 teaspoons salt
- Preheat oven to 325 degrees F. Coat two large rimmed baking sheets with cooking spray.
- Pour oil in a large saucepan over high heat and cover. After 1-2 minutes, listen for the shimmering oil as it heats up, then drop a couple of kernels in the pan. When they start sizzling and spinning, the oil is ready. Add remaining kernels. Cover the pan, and give it a couple of shakes so the kernels get coated with oil. Now listen for the popping. Once it really starts popping quickly, listen carefully. Remove the pan from the heat once the popping slows down to every few seconds, or it could burn quickly. Pour popcorn into a big bowl coated with cooking spray, and add nuts.
- n a small saucepan over medium heat, bring maple syrup, butter, and salt to a boil. Cook 1 minute. Lower to a simmer for 2 minutes. Pour syrup over popcorn and nuts, stirring to coat. Transfer popcorn mixture to prepared baking sheets. Bake for 10 minutes. Remove from oven and cool. Break into small clusters. Store in an air-tight container for up to a week.
- This recipe was entered in the contest for Your Best Movie Snack
Butter is better, Jacques Pépin, and more
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