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 Cooking Light

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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

  1. Preheat oven to 300°.
  2. 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.
  3. 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.
  4. Spread popcorn mixture in an even layer into prepared pan. Bake at 300° for 15 minutes. Remove from oven, and cool completely in pan.
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