Go Back
–+ servings
maple syrup popcorn in white bowl on a white and black striped cloth.
Print Recipe
5 from 4 votes

Maple Syrup Popcorn

This maple syrup popcorn is a fun and flavourful snack, and comes together in around 30 minutes. Serves 2 with generous portions.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Snack, Sweet treat
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 servings
Calories: 384kcal
Author: Claire

Ingredients

  • ⅓ cup popcorn kernels
  • 1 tablespoon coconut oil
  • ¼ cup maple syrup
  • 1 tablespoon desiccated coconut
  • 2 tablespoon almond butter
  • pinch salt

Instructions

  • Preheat the oven to 190C / 375F and line a baking tray with parchment paper.
  • Add the coconut oil to a large pan and turn the heat to low-medium (don't go too high, or the popcorn is more likely to burn). Put in a couple of popcorn kernels and put the lid on the saucepan. Once they have popped, pour in the remaining kernels. Replace the lid, but leave it open a slight crack for heat to escape. Shake the pan often so they heat evenly and also to help prevent burning. Once the popping has slowed and almost stopped, remove from the heat. It usually takes 4-5 minutes.
  • In a separate pan combine the maple syrup, almond butter, coconut and salt. On a low heat stir the mixture until it becomes a liquid consistency, about 4-5 minutes.
  • Pour the maple syrup mixture onto the popped corn and stir so that it is coated. Transfer to the baking tray and spread into an even layer.
  • Bake the popcorn for 4-5 minutes. Keep an eye on it after 3 minutes as it can burn easily.
  • Set aside and allow to cool. It will become crispy as it cools. Then enjoy!

Notes

  • Keep shaking the pot of popping popcorn! It can easily burn so keep it moving and on a low heat.
  • Spread the popcorn evenly on the baking tray to help prevent it from burning. Keep a watch on it while in the oven, even just a few minutes too many can mean burnt popcorn, which we never want!
  • I haven't tried it myself, but if you aren't able to tolerate almond butter then using macadamia nut butter or pumpkin seed butter should work well.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • almonds (almond butter) which scores 1.

Nutrition

Calories: 384kcal | Carbohydrates: 51g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 8mg | Potassium: 299mg | Fiber: 6g | Sugar: 25g | Vitamin A: 0.2IU | Vitamin C: 0.04mg | Calcium: 101mg | Iron: 2mg