We picked up the sugar at the Hebron Maple Festival after we sampled maple ice cream, frothy maple milk (yum!), and maple cotton candy. The line for the maple kettle corn was too long. A long line is always a good sign. But at that point we’d eaten so much we didn’t see the point of waiting it out even if maple kettle corn was a life-changing event. So I went about making some a couple days later with my trusty maple sugar.
Maple Kettle Corn Recipe
Kettle corn made with maple sugar is more prone to burn than regular kettle corn. So don’t go anywhere while you’re making it. Get all the ingredients ready ahead of time while your pot is heating. Things can move quickly, but the pay off is worth it. Imagine crunchy-salty-sweet goodness with undertones of molasses. Or is it caramel? I’m not sure, but it’s definitely tasty.
1/4 cup canola or safflower oil
3/4 cup popcorn
2 tablespoons maple sugar
1/4 teaspoon salt
Preheat a large non-stick pot over medium high heat. When it is nice and warm, add the oil, popcorn, and sugar. Stir well to make sure that the sugar is well distributed. Place the lid on the pot. Shake the pot with increasing frequency once the popping begins to make sure that the corn and sugar do not burn.
After a few minutes, the popping should subside. Remove the pot from the burner (a little too early is better than too late) and stir the popcorn with a wooden spoon while you sprinkle on the salt. Stir a few more times to make sure none of the sugar burns on the bottom of the pot.
Serve immediately or store for up to a couple days in an airtight container. Be sure to give the popcorn a little extra cooling time if you’re serving youngsters. The sugar bits can be very hot.
Yield: 10 cups – serves 3 -4
Prep-time: 10 minutes
Note: My kids didn’t start eating popcorn until they were three years old. Make sure you’re up to date on current recommendations as far as choking hazards and feeding before serving this snack to children.Print