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- 3 Tbsp canola oil (45 mL)
- 1/2 cup popcorn kernels (125 mL)
- 1/4 cup maple syrup (60 mL)
- 1 cup brown sugar (250 mL)
- 1/4 cup canola oil (60 mL)
- 1/4 cup light corn syrup (60 mL)
- 2 tsp vanilla (10 mL)
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- Pour 3 Tbsp (45 mL) canola oil into a 4 quart (3.8 litre) pot.
- Add popcorn kernels and cover with lid left slightly ajar to allow stem to escape.
- Place pot over high heat. Cook popcorn until popping sounds slow. Remove from heat.
- Pour into large bowl.
- In a medium sized pot over medium heat, combine maple syrup, brown sugar, canola oil and corn syrup. Heat until candy thermometer reaches 225°F (110°C). Stir in vanilla.
- Pour over popcorn and mix quickly.
- Store in air tight container. It will keep for 3 days.

Maple Caramel Popcorn
A crunchy and sweet treat made for those with a sweet tooth. It’s easy to make, just make your popcorn on the stovetop as usual, then pour a mixture of maple syrup, brown sugar, vanilla, and canola oil on top of it. Perfect for movie nights!
- Makes
- 24
Nutritional Analysis
- Serving Size
- 22 g
- Servings
- 24
- Calories
- 100
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
- Carbohydrates
- 15 g
- Fiber
- 0 g
- Protein
- 0 g