Popcorn with maple and Sortilège caramel

  • Preparation 30 min
  • Cooking 1 h 10 min
  • Servings 8 to 10
  • Freezing I do not suggest



  • 1/2 cup unpopped corn kernels
  • 2 1/2 tablespoons vegetal oil
  • 1 cup brown sugar
  • 3 tablespoons butter
  • 2 tablespoons Sortilège liquor (or dark rum)
  • 1/2 teaspoon baking soda



  • Preheat the oven at 200°F.
  • In a big sauce pan at high heat, add the corn kernels and oil then stir. Cover IMMEDIATELY then let cook about 3-4 minutes to pop the corn, shaking from times to times. Remove from heat when corn is almost not popping anymore. Remove unpopped corn then reserve pop corn in the oven.
  • In a small sauce pan at medium heat, add the brown sugar, maple syrup, butter and Sortilège. Melt butter while stirring then crank to high heat. Let boil at big bubbles for 5 minutes, without stirring. Remove from heat, add the baking soda then stir well.
  • Pour half of the caramel on the pop corn, place the lid then shake like crazy for 1 minute. Add the rest of the caramel then shake like a crazy one ce again.
  • Spread on a baking sheet lined with parchment paper and break into small chunks. Cook in the oven for 1 hour stirring every 15 minutes. Remove from oven then let cool down for about 15-20 minutes before eating!