No movie night is complete without a bucket of popcorn. And you can make it ten times better with this Maple Cinnamon Popcorn recipe! Seriously, why settle for regular popcorn when you can easily upgrade them with just a few extra steps? These popcorns would taste a bit fancy, almost like those gourmet popcorn gift packages, but it takes nothing fancy at all to make. I love that it got a little homemade touch to it, which just makes it even better, in my opinion.
Just to give you a low-down about the recipe, I use regular microwave popcorn for this recipe. You simply pop them in the microwave and then make the delicious maple cinnamon glaze to toss with the popcorn. The final trick is to pop them into the oven, which will help the popcorn to stay crispy and prevent them from turning soggy. If you somehow have any leftovers, this step is crucial in keeping them super crunchy the next day.
How to make Maple Cinnamon Popcorn
Ingredients you need
- Microwave Popcorn – I used Butterkist Sweet & Salted
- Maple Syrup
- Brown Sugar
- Cinnamon Powder
- Vanilla Extract
- Sea Salt – to give it a little savoury perk and make the flavours pop
*Disclaimer: This post contains affiliate links. If you make a purchase through the links, I may earn a small commission at no additional cost to you.
- Microwave popcorn usually comes in a folded bag with clear instructions on it. Depending on your microwave, it should cook in about 2 to 2½ minutes. The bag will expand soon after you put the popcorn packet into the microwave and you will hear rapid popping sounds coming from it. Listen closely to the popping sounds and turn off the microwave when the popping sounds begin to slow down to 2 to 3 seconds apart. That’s when you know your popcorn’s ready.
- Make sure your maple syrup has thickened up from stirring over the heat. Otherwise, the popcorn could get soggy easily if the syrup is still liquidy when poured over.
- To keep the popcorn nice and crunchy, pop them in the oven at low heat (130C) for about 30 minutes. This prevents the popcorn from turning soggy and helps them to stay crisp, even overnight. It also allows the maple syrup to crystalise and gives the popcorn that nice caramelised glaze.
Maple Cinnamon Popcorn
- 1 packet (60 g) Microwave Popcorn
- ⅓ cup Maple Syrup
- 1 tbsp Butter/Margarine
- 1 tbsp Brown Sugar
- ½ tsp Cinnamon Powder
- ½ tsp Vanilla Extract
- ½ tsp Sea Salt
- Make the microwave popcorn according to package instructions.
- Melt butter/margarine in a small pot over medium heat. Stir in the maple syrup and bring to a boil.
- Add the brown sugar. Let the mixture bubble for 3-4 minutes.
- Remove from heat. Stir in cinnamon powder and vanilla extract.
- Transfer popcorn into a large mixing bowl. Slowly pour in the hot syrup mixture, stirring at the same time to coat the popcorn.
- Sprinkle a pinch of sea salt into the popcorn mixture and toss to combine.
- Preheat oven at 130°C. Transfer popcorn onto a lined baking tray and bake for 30 minutes.
- Microwave popcorn usually comes in a folded packet. Follow the instructions according to the packet. Depending on your microwave, it should typically cook in the microwave in 2 or 2½ minutes.
- Listen closely to the popping sounds and stop the microwave when the rapid popping sounds slow down to 2-3 seconds apart.
- Baking the popcorn in the oven helps to keep the popcorns crunchy and prevents them from getting soggy. It also crystalises the syrup and creates a lovely glaze over the popcorn.
Save & pin this recipe