Maple-Chile Popcorn

11 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner
Yield
16 servings (serving size: 1/2 cup)
By Charity Ferreira
October 2006
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 48
  • Caloriesfromfat 17%
  • Fat 0.9g
  • Satfat 0.5g
  • Monofat 0.2g
  • Polyfat 0.1g
  • Protein 0.5g
  • Carbohydrate 9.9g
  • Fiber 0.6g
  • Cholesterol 2mg
  • Iron 0.2mg
  • Sodium 79mg
  • Calcium 7mg

How to Make It

Step 1

Preheat oven to 300°.

Step 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.

Step 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.

Step 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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Ratings & Reviews

portland's Review

culinarychiq
December 05, 2010
this recipe was very easy to make, both prep and cooking time. the chile added a nice spiciness to the candy corn and went well with the maple flavor. i liked the fact that it needed to be baked only 15 minutes.

PrimeSuspect's Review

Sohnsta
January 13, 2013
N/A

aparker851's Review

snackcracker675
October 28, 2011
This. Is. Awesome. Just the right amount of spiciness. I added pecans like the other review suggested- good idea.

nicccolettte's Review

MadisonF
January 17, 2012
Quick and easy to make. It only lasted two days in my house. I followed the recipe as written, and it was a bit spicy for me, but it was still addictive!

Sohnsta's Review

susanjane
January 09, 2013
N/A

AngelaV's Review

aparker851
October 20, 2010
I made this today for a small gathering of friends and it was a big hit! I added 1 cup of pecan halves which went well with the maple flavor. I only used 1/4 tsp of the pepper to accommodate those who don't like spicy, and it gave it just a hint of heat. I'll use the full amount next time for just our family. Very quick and easy to make, and so much better for you than store bought caramel corn.

susanjane's Review

AngelaV
June 09, 2014
N/A

MadisonF's Review

portland
November 12, 2013
Great great flavor!!! The only hesitation I have towards it is how sticky it is and it sticks in your teeth. I brought it to the office and it was all eaten by the end of the day- it is delicious! I see some people had trouble with heating the syrup but I found it to be no trouble at all, just keep the heat low and it will thicken up nicely. Also, this will be featured in this year's Eat Smart Move More Maintain don't gain Holiday Challenge as a healthy holiday recipe!

Belladonna714's Review

Belladonna714
September 14, 2010
I'd give the flavor of this 5 stars, tastes like crackerjacks with a kick. However, as I poured the syrup over the cooked popcorn it shrunk from 8 cups to about 2 cups. I'm not sure what i did wrong but I certainly did not get 16 servings. I will try making this again, it would be great on nuts too, as another reviewer mentioned.

culinarychiq's Review

PrimeSuspect
October 28, 2012
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:(
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