In my book, there are three flavors that just scream fall: maple, pumpkin and apple. Unfortunately, maple takes a backseat to the other two flavors. You can’t ignore maple’s distinct flavor palate that combines undertones of caramel and toffee. This Maple Popcorn Recipe is easy to make and it’s an addictive fall snack that you’ll want to make every year. The popcorn also makes a great gift too!
This maple popcorn can be made in a big batch you can enjoy throughout the fall season. It has chopped pecans, which adds the crunch and a sweet syrup glaze that hardens onto the popcorn. The glaze comes together quickly, over the stove top, and then you just pour it over the popcorn. What is better than that?
The secret ingredient to this Maple Popcorn is the maple extract that’s used. It really heightens the maple flavor and makes the popcorn irresistible. You can find maple extract in your grocery baking section or find maple extract on Amazon.
My family asks for this Maple Popcorn every fall. I’ve even started passing it out as gifts to loved ones because it’s such a hit. The crunchy, sweet and salty flavor of the Maple Popcorn can’t be beat. It’s such a great homemade fall snack recipe!
Looking for even more great snack recipes that you can whip together in minutes? Check out some of these reader favorites:
Crunchy & Sweet Maple Popcorn Recipe
So here’s the skinny on how to make this delicious popcorn snack, plus some fun ideas on how to serve it. It’s definitely a unique recipe and a great alternative to caramel corn. Make some in the beginning of the season and enjoy it throughout the fall – but fair warning – it disappears quickly.
For this recipe, you’ll need a baking sheet with the raised sides. This will allow you to spread the popcorn out evenly as it bakes and sets. Another essential is the candy thermometer. The sauce that’ll be poured over the popcorn must reach the hard crack stage (more information on that below, in the recipe).
Tips For Making This Maple Popcorn
- Have all of your ingredients prepped and measured beforehand. You work fast once the sauce gets to a hard crack stage. It’s best if everything is ready to go!
- A candy thermometer is a must. I wouldn’t attempt this recipe without one. If your sauce isn’t the right temperature, you won’t get that nice crunchy popcorn texture that you want.
- Stir the sauce vigorously. The sugar can easily burn. To prevent burning, stir the sauce constantly.
Gifting This Maple Popcorn Recipe
Homemade popcorn is 10x better than receiving cookies during the holiday season. Plus, as a the chef, the popcorn is easier to make too. You don’t have to sit around the oven watching batches being baked.
Once your popcorn has cooled, you can wrap it in a decorative Christmas tin. The tins for popcorn can be found at local dollar stores. Amazon sells this six pack of tins with lids too! The other option is to use red or green air-tight storage containers and top it with a bow. I always include the recipes as well, so my gift recipients know what’s in the recipe.
How To Store Leftover Popcorn
Once it’s cooled on your baking sheet, store all leftover maple popcorn in air-tight food storage containers. It will last up to three months in your pantry. You want to double check that it’s 100% cooled before storing though, so it’s not soggy from the heat.
Do not attempt to freeze the popcorn. The popcorn won’t freeze because of the moisture it’s exposed to. Just keep it out at room temperature.
I like to use bagged popcorn that’s already popped. There’s less kernels to pick out. If you want to use popcorn that you need to pop, that works too. Just separate the kernels out of the mix.
If you’re not a fan of pecans or have an allergy, go without nuts or try chopped walnuts. That’s a preference and completely up to the flavor palate that you prefer.
What To Buy At The Store For This Maple Popcorn Recipe:
- Bagged Popcorn
- Corn Syrup
- Maple Syrup
- Chopped Pecans
- Maple Flavoring (you can find this in the baking section)
How To Make This Homemade Maple Popcorn Recipe
Line a baking sheet with wax paper. Place popcorn in a large bowl, then set aside. In a medium saucepan, combine the sugar, butter, maple syrup, corn syrup and salt.
Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in maple flavoring and chopped pecans.
Quickly pour over popcorn mixture and mix well. Transfer to your baking sheet lined with waxed paper to cool.
Break into clusters. Store in airtight containers.
- 10 cups popped popcorn (I purchased bagged popcorn)
- 1-1/2 cups chopped pecans, toasted
- 1-1/3 cups sugar
- 1 cup butter, cubed
- 1/4 cup maple syrup
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1 teaspoon maple flavoring
- Line a baking sheet with wax paper and set aside. Place popcorn in a large bowl then set aside too.
- In a medium saucepan, combine the sugar, butter, maple syrup, corn syrup and salt. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage).
- Remove from the heat; stir in maple flavoring and chopped pecans. Quickly pour over popcorn mixture and mix well.
- Transfer to baking sheets lined with waxed paper to cool. Break into clusters. Store in airtight containers.
- You could pop your own popcorn. However, I like that bagged popcorn doesn't have as many kernels and it's not burned.
- Store leftover popcorn in an airtight food storage container.
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Amount Per Serving: Calories: 135Total Fat: 17gSaturated Fat: 4gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 19mgSodium: 319mgCarbohydrates: 19gFiber: 3gSugar: 72gProtein: 3g
**Nutrition is calculated by a third party. Actual values may vary.