Maple caramel popcorn
- Preparation 30 min
- Cooking 1 h 10 min
- Servings 6 to 8
- Freezing I do not suggest
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🎁 A gift in a paper bag
It would make a nice gift: a paper bag, well wrapped, and you show up at your friends’ place with it. It’s just an idea, I’ve never given it as a gift.
🎬 In front of the TV, or at the movies
Otherwise, you eat it in front of the TV. Or at the movies: you sneak it in under your coat.
👧 I should make it again
It’s been a long time since I made it for my kids. I should make it again. They’d go absolutely nuts.
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⏲️ One hour at 200°F
That’s how I tested it, period. I haven’t compared it to another time.
🫧 The boiling caramel
No visual cue here: follow the time. It will foam up when you add the baking soda, which is why you use a medium saucepan.
🙌 Shake with both hands
Lid on, both hands on the saucepan. A little, not too much, to keep the heat in.
🧽 The caramel saucepan
Don’t scrub. Let it soak in really hot water for a good while, and it comes off by itself.
✂️ The pieces, the salt
Break it into pieces as big as you like. It sticks a little, then it hardens.
A bit of fleur de sel on top, as a garnish, if you like.
🗓️ Storage
About a week in the cupboard. To make it hard again, put it back in the oven.
✅ What to serve with my maple caramel popcorn
In little bags, or in small individual bowls. It’s perfect for a holiday buffet too. And if you want to stay in maple territory, there’s my maple mousse, my maple syrup pie and my maple churros. For the caramel on its own, it’s my brown sugar caramel sauce.
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Ingredients
- 1/2 cup (125 ml) popcorn kernels
- 2 1/2 tablespoons (37.5 ml) vegetable oil
- 1 cup (250 ml) brown sugar
- 1/2 cup (125 ml) maple syrup
- 3 tablespoons (45 ml) butter
- 2 tablespoons (30 ml) Sortilège (or dark rum)
- 1/2 teaspoon (2.5 ml) baking soda
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Preparation
- Preheat the oven to 200 °F (95 °C).
- In a large saucepan over high heat, add the kernels and the oil, then stir. Cover IMMEDIATELY and cook for 3-4 minutes to pop the corn, shaking from time to time. Remove from the heat when the corn has almost stopped popping. Discard the unpopped kernels, then set the saucepan aside in the oven.
- In a medium saucepan over medium heat, add the brown sugar, maple syrup, butter and Sortilège. Melt the butter while stirring, then turn the heat up to high. Boil hard for 5 minutes, without stirring. Remove from the heat, add the baking soda and stir well.
- Pour half of the caramel all over the popcorn, put the lid back on and shake vigorously for 1 minute. Pour in the rest of the caramel, then shake vigorously again.
- Spread on a large baking sheet lined with parchment paper and break into pieces. Bake for 1 hour, stirring every 15 minutes. Remove from the oven and let cool for 15-20 minutes before eating!
Yes. Replace the Sortilège with vanilla.
It works, but it’s often already salted, seasoned and buttered, and that changes the taste. I use plain kernels, and I like making my popcorn from scratch.
About a week in the cupboard.
I don’t suggest it.
It’s the oven, one hour at 200°F, that dries it out. And if it needs to get hard again, put it back in the oven.
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