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Prep time
5 minutes
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Cook time
5 minutes
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Makes
8 cups popcorn
Author Notes
Popcorn is my weakness, you guys. When I was younger, I ate popcorn almost every day. I liked it buttery, caramel-y, salty, kettled…anything. Today I still love me some popcorn, especially the half-popped bits, with a dash of oil and salt. In this version, I'm taking it up a notch by adding some fall flavors.
Trying to make this popcorn a little better for the planet, I decided to go with maple syrup instead of the classic granulated sugar. I originally made this as a total experiment: I thought the syrup would definitely burn before the kernels all popped. But I was pleasantly surprised!
By adding the maple and salt slightly after you normally would for kettle corn and getting the popcorn out of the pot just when the popping is finishing, you can avoid burn-age like a pro. —Sustained Kitchen - Molly
Ingredients
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2 tablespoons
olive oil
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1/4 cup
popcorn kernels
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2 tablespoons
maple syrup
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1 tablespoon
fresh chopped rosemary
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1/4 teaspoon
salt
Directions
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This recipe is gonna move fast once it gets going (read: you could burn your kettle corn) so get all your tools and ingredients ready before you start. Set a large bowl next to your stovetop so you have a place to put your finished popcorn, line up all your ingredients, and grab a medium-large pot with a lid.
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Place your oil and 3 kernels into the medium-large lidded pot over medium-high heat. Once all three kernels pop, add the rest of your kernels and shake your pot (lid on, mitts on) for about 10 seconds, or until all your kernels are coated in oil. Once a few more kernels start popping, add your syrup and salt, working quickly.
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Alternate shaking for three seconds and letting the pot sit for 3 seconds until the popping slows to about 2 seconds between each pop. Remove from heat and immediately place into a bowl. Sprinkle over your rosemary, tossing to coat.
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