AWFUL! I ended up losing it during the 2 minute cook time since it ended up smoking out the house at just over 1 minute and burned to a nasty molasses consistency before adhering to my stainless steel pot like cement! Still don't know if I can save the pot. I'd recommend letting it cook on a lower heat or for less time:(
Maple-Chile Popcorn
Becky Luigart-Stayner
A heatproof spatula works best to combine and spread the ingredients into the pan. Kids may prefer this without the red pepper. Store in an airtight container for up to one week at room temperature.
Yield: 16 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 48
- Calories from fat: 17%
- Fat: 0.9g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.1g
- Protein: 0.5g
- Carbohydrate: 9.9g
- Fiber: 0.6g
- Cholesterol: 2mg
- Iron: 0.2mg
- Sodium: 79mg
- Calcium: 7mg
Ingredients
- Cooking spray
- 8 cups popcorn (popped without salt or fat)
- 1/2 cup maple syrup
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper
Preparation
- Preheat oven to 300°.
- Coat a 15 x 10-inch jelly-roll pan or other large rimmed baking pan with cooking spray. Place popcorn in a large metal or glass bowl lightly coated with cooking spray.
- Combine syrup, butter, salt, and pepper in a saucepan over medium heat. Bring to a boil, stirring just until combined. Cook, without stirring, for 2 minutes. Pour syrup mixture over popcorn in a steady stream, stirring to coat.
- Spread popcorn mixture in an even layer into prepared pan. Bake at 300° for 15 minutes. Remove from oven, and cool completely in pan.
Maple-Chile Popcorn Recipe at a Glance
- COURSE: Snacks
- CONVENIENCE: Kid-Friendly, Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Bake
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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