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Maple Glazed Popcorn

This article, entitled Maple Glazed Popcorn comes from Alison at

It’s cool, gray and drizzly today. The leaves have almost left the trees and in contrast to the sky the yards and the almost bare branches, seem even more colorful. The boys have been collecting these brilliant colored leaves, bringing them home by the handfuls, and in bouquets. They’ll last for about a day before shriveling up into curled, brown leaves that belong more in a pile of leaves to be jumped in, than on my countertop.

In an attempt to preserve the season we decided to iron our favorites between waxed paper. A fall craft I remember doing in school so many years ago, but still holds the same appeal, no matter what the age. So while the leaves outside are slowly falling from the trees, and drying to a faded brown, we have a few saved, hanging in our kitchen. Frozen in time, in their brilliant colors, to enjoy for just a bit longer.

Of course it wouldn’t be an afternoon of crafting, without snacks to follow. We ate maple glazed popcorn by the handful, debating which leaves were out favorites. Turns out we couldn’t decide, they were all just too beautiful.

Maple Glazed Popcorn

1 cup popcorn kernels (or 6 cups popped popcorn)
3 tablespoons butter, separated
1/3 cup maple syrup
1 teaspoon vanilla
kosher salt
Parchment paper

In a large, heavy bottomed pot (soup or stock pot), over medium-high, heat melt 2 tablespoons of butter. Pour in cup of popcorn kernels. Cover pot with lid and occasionally shake to move kernels around and prevent burning. When popping slows, remove from stove top and set aside.

In a small saucepan, over medium heat, melt remaining 1 tablespoon of butter. Once butter is melted add maple syrup. Stir to combine and heat syrup through. Take off heat and stir in vanilla. Pour over popcorn and quickly toss to coat. Spread popped corn into a single layer on parchment paper and sprinkle with salt. Allow to cool before eating. Store in an airtight container.

*For another take on this maple glazed snack pop on over to MOMables for the recipe. A little salty, a little sweet…you’ve been warned.


To read more from Alison, visit

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