This popcorn isn't just scrumptious—it's perfect for sharing! Personalize it with your favorite add-ons to create a delightful twist on classic movie theater popcorn.
Enjoy this fantastic treat that’s sure to make your movie experience even more special. 😋🍿
How to Make Maple Caramel Popcorn
Note: The full instructions are provided in the recipe card below.
Preheat your oven to 250 °F and line two large-rimmed baking sheets with parchment paper. In a large pot, heat the avocado oil over medium-high heat.
Add the popcorn and shake the pan to coat the kernels with oil. Cover with a tight-fitting lid. Wait for the popcorn to start popping, then shake the pan gently now and again to keep the kernels moving.
Remove the pan from the heat when the popping slows about 2 seconds apart. Transfer the popcorn to a large bowl, leaving any unpopped kernels behind.
How to Make Maple Caramel
In a medium saucepan over medium heat, melt the butter. Add the brown sugar, maple, corn syrup, and salt and stir until the sugar dissolves. Let the mixture come to a gentle boil.
Stirring occasionally, boil the syrup over medium heat for 5 minutes. Remove from heat. Stir in baking soda and vanilla and mix well. ( The mixture will foam)
Immediately and carefully pour the caramel mixture over the popcorn, tossing gently as you coat well. Spread the Maple Caramel Popcorn into even layers on the prepared pans.
Bake the Maple Caramel Popcorn for 45 minutes. Remove from the oven and let it cool completely to crisp up. Store in an airtight container for up to 3 days. Enjoy! 
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📖 Recipe
Easy Maple Caramel Popcorn
Ingredients
- ¼ cup avocado oil
- ⅔ cup yellow popcorn kernels
For the Maple Caramel:
- 1 stick (½ cup) unsalted butter
- 1 cup light brown sugar
- ¼ cup light or dark corn syrup
- ¼ cup pure maple syrup
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
- 2 teaspoons pure vanilla extract
Instructions
- Preheat your oven to 250 °F and line two large rimmed baking sheets with parchment paper. In a large pot, heat the avocado oil over medium-high heat. Add the popcorn and shake the pan to coat the kernels with oil. Cover with a tight-fitting lid. Wait for the popcorn to start popping, then shake the pan gently now and again to keep the kernels moving.
- When the popping slows to about 2 seconds apart, remove the pan from the heat. Transfer the popcorn to a large bowl, making sure to leave any unpopped kernels behind.
How to Make Maple Caramel
- In a medium saucepan over medium heat, melt the butter. Add the brown sugar, maple syrup, corn syrup, and salt and stir until the sugar dissolves. Let the mixture come to a gentle boil. Stirring occasionally, boil the syrup over medium heat for 5 minutes. Remove from heat. Stir in baking soda and vanilla and mix well. ( The mixture will foam)
- Immediately and carefully pour the caramel mixture over the popcorn in addition, tossing gently as you go to coat well. Spread the Maple Caramel Popcorn into even layers on the prepared pans. Bake the Maple Caramel Popcorn for 45 minutes. Remove from the oven and let it cool completely to crisp up. Store in an airtight container for up to 3 days. Enjoy!
Notes
- To store: Maple Caramel Popcorn, ensure it has cooled completely to room temperature. Transfer it to an airtight container or resealable plastic bag and store it in a cool, dry place, such as a pantry or cupboard. It should stay fresh for up to 3 days.
- To reheat: Preheat your oven to 250 °F. Spread the popcorn in a single layer on a baking sheet and bake it in the oven for 5-7 minutes or until it's warm and crispy again. Be careful not to overheat it, as it can cause the caramel to burn.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
