Yikes to Tier 4 restrictions in London. So this means no restaurants and no cinema for a while and god knows how long this will last…guess we all have to rely on deliveries and Netflix then! I know it’s hard to cope being stuck at home. So allow me to attempt to cheer you up a little bit by sharing my secret on upgrading the Netflix-at-home experience. The secret is this addictively delicious Maple Cinnamon Popcorn Recipe! Moreover, it’s got quite a festive touch to it, making it especially perfect to munch on while indulging in Christmas movies.
I absolutely adore this recipe. It’s almost like those gourmet popcorn gift packages, but only better because it’s got a homemade touch to it. It tasted fancy but it takes no fancy equipment or ingredients to make. I used microwave popcorn, and then just a couple of cupboard ingredients to make the coating. Then, you just need your trusty microwave and an oven to make this absurdly delicious Maple Cinnamon Popcorn.
How to Make Popcorn in the Microwave
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.
The bag is going to be very hot so be careful when you remove the bag from the microwave.
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Making the Maple Cinnamon Coating
For the coating, what you’ll need is Butter/Margarine, Maple Syrup, Brown Sugar, Cinnamon Powder, and Vanilla Extract. If you like a mix of sweet & salty flavours in your popcorn like I do, add a pinch of Sea Salt as well!
Start with heating the maple syrup in a small pot over medium heat. Let it bubble for a few minutes so that the syrup thickens up just a little. Stir in cinnamon powder and vanilla extract, then pour it over the popcorn. Mix immediately with a spatula until evenly coated. Sprinkle a pinch of sea salt and give it another toss until everything’s mixed thoroughly.
How to Make Crunchy Popcorn
You’re almost there to that perfect bowl of popcorn. There’s one last step here and you wouldn’t want to miss it.
Finish the recipe by popping your maple-coated popcorn into the oven. Preheat the oven to 130C and bake them on a lined baking tray for 30 minutes. This prevents the popcorn from turning soggy and helps to stay crispy. Even the leftovers would stay super crunchy! The maple syrup crystalises throughout the process and gives it that nice caramelised glaze.
Maple Cinnamon Popcorn Recipe
- 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.
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