Cinnamon Maple Caramel Popcorn Recipe

Cinnamon Maple Caramel Popcorn Recipe :-Just for the sake of the handcrafted chocolate peanut butter buckeyes and powdered sugar-dusted cookies, this is the one time of the year when I wish I had a job in an office.

Cinnamon Maple Caramel Popcorn Recipe


Popped popcorn, yields about 6 cups

  1. One-third of a cup of popcorn kernels
  2. One tablespoon of either extra-virgin olive oil or natural coconut oil

naturally sweetened caramel popcorn


Cinnamon maple caramel corn

  1. Popcorn by the cup, six cups
  2. One-half cup of sliced almonds or other nuts (this is optional).
  3. half a cup of pure maple syrup
  4. There are three tablespoons of almond butter or any other nut butter of your choosing (you may also use cashew butter or peanut butter).
  5. One and a half teaspoons of pure vanilla extract
  6. One-fourth of a teaspoon of sea salt and one-fourth of a teaspoon of cinnamon, in addition to additional spices for sprinkling

how to make healthy maple popcorn recipe



  1. The oven should be preheated to 350 degrees Fahrenheit. Prepare a baking sheet with a rim by lining it with parchment paper.
  2. Get the nuts toasted: Following the completion of the preheating process for the oven, spread the almonds (or other nuts) out in a single layer on the parchment paper. In the oven, roast the nuts for seven to ten minutes, or until they get a delicious aroma. Watch them carefully to prevent them from catching fire.
  3. In the event that you are using whole nuts, use a cutting board to chop the toasted nuts into small enough pieces.
    Meanwhile, get the popcorn ready to go.
  4. The first step is to position a large mixing bowl close to the stove. Make sure the oil is poured into a large pan that has a heavy bottom and a lid. Raise the temperature to medium, add two kernels of corn, and set the lid on the pot. After the kernels have popped, uncover the container and add the remaining popcorn kernels to the container.
  5. In order to ensure that the kernels are distributed equally throughout the pot, cover it and give it a little shake.
  6. Be sure to shake the pot occasionally while it is cooking over medium heat. Simply crack the lid slightly to ensure that the popcorn maintains its crispiness, and continue cooking until the popping sound decreases to around one pop every few seconds. Take the pan from the heat and pour the popcorn into the bowl, making sure not to pour any kernels that have not yet popped into the bowl that are located at the bottom of the pot.
  7. If it is required, use a spoon to remove any kernels that have not yet popped and have made their way into the bowl.
    How to prepare the sauce with caramel: Maple syrup should be brought to a boil over medium heat in a saucepan that is quite small and has a heavy bottom.
  8. Be sure to keep a close check on the syrup while it continues to boil for two minutes and thirty seconds, lowering the heat only when it is absolutely necessary to prevent it from spilling over. Take the boiling kettle off the heat.
  9. To the pot of maple syrup, add the nut butter, vanilla essence, salt, and cinnamon. Add the ingredients together. Using a whisk, thoroughly combine the ingredients. To the popcorn, add the nuts, and then drizzle the maple mixture over the popcorn and nuts once it has been combined. Mix thoroughly by tossing the ingredients with a large spoon or a rubber spatula.
  10. The popcorn should be poured onto the baking sheet that has been covered with parchment paper and then arranged in a single layer.
  11. After the popcorn has been baked for six minutes, rotate the pan and continue cooking for an additional two minutes.
  12. After removing from the oven, sprinkle with additional cinnamon and salt according to personal preference. As it cools, the popcorn will continue to thicken and get crispier. After it has cooled, the popcorn can be served in chunks or broken up into pieces, depending on your preference.


  • I haven’t tried sunflower butter instead of almond butter, but it should work. Avoid toasted nuts and use toasted pepitas or sunflower seeds.
  • This popcorn is finest fresh, but it can be stored in a sealed plastic bag (squeeze out as much air as possible) for a few days.

Change it up:

  • This recipe is versatile! Try different nuts and nut butter. While wet, add dried cranberries, tiny chocolate chips, and/or toasted shredded/flaked coconut. Use various spices (spicier curry powder would work!)
  • If you like this recipe, try my Peppermint Bark Popcorn, Lemon, Parmesan, and Black Pepper Popcorn, and Stovetop Popcorn with Chili Powder and Dark Chocolate.

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