This past holiday season some of our friends gifted us with a mega bottle of grade B maple syrup. We’re talking 64 ounces of delicious liquid gold! Having so much around the house might seem a bit excessive, but it definitely gives us an opportunity to experiment with some different uses and not really worry about a dwindling supply.
Over the weekend we tested out an idea for popcorn coated with maple and orange zest. After a few different attempts, here’s our winner:
Makes 2 servings
- 1 1/2 tablespoons canola oil
- 1 tablespoon maple syrup
- 1/2 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/4 cup popcorn kernels
- 1/2 teaspoon ground cinnamon, plus more if desired
- pinch kosher salt, plus more if desired
1. In a medium saucepan, combine the canola oil, maple syrup, honey, vanilla extract, orange zest and popcorn kernels. Toss to coat, put a lid on and heat over medium. Every 15 seconds or so, move the pan in a circular motion, without removing it from the burner and without lifting the lid. Do this for 60 to 90 seconds or until you hear the popcorn begin to pop. Remove from heat as soon as you hear 3 or more seconds between each pop.
2. Immediately pour into a serving bowl and top with ground cinnamon and salt. Taste and add more of either of desired.
SWWU Tip 1: This popcorn can burn very easily. Keep the heat at medium and be sure to remove the saucepan from heat as soon as the popping is complete.