Just in time for fall, this sweet and crunchy maple-pecan glazed popcorn will get your mouth watering. A delightful snack, and one I sometimes make for Halloween to keep me from eating the kids’ candy. We get over 300 trick-or-treaters at our house, so it’s a long night full of temptation.
Does it feel like fall where you live? We’ve had such a hot early fall, it was nearly 100 degrees for the last few days. So I confess I did not just make this recipe; it’s been in the archives waiting for autumn to arrive to share it.
Suitable for:
vegan, vegetarian, gluten-free diets, low-sodium with changes noted
Not for:
migraine or diabetic diets
You might also like:
Spicy maple cashew popcorn from Cooking Light
Maple walnut popcorn from Food Blogga
Ingredients
- 3 tbsp grapeseed oil canola or safflower oil also work
- 3.5 ounces popcorn kernels (1/2 cup)
- 3.5 ounces pecans halves or pieces (1 cup)
- 3 tbsp agave syrup
- 2 tbsp maple syrup
- 1 tbsp unsalted butter or vegan butter (use unsalted butter for low-sodium diet)
- 1-1/2 tsp smoked salt (omit for low-sodium diet)
- 1/2 tsp cinnamon
- 1/4 tsp dried cloves
- 1/4 tsp dried nutmeg
- 1/4 tsp allspice
Servings: servings
Units:
Instructions
- Preheat oven to 300F/150C/gas mark 2.
- Line two large rimmed baking sheets with parchment paper, and spray the paper with cooking spray. Coat the inside of a large mixing bowl with cooking spray.
- Pour oil in a large saucepan with a lid over high heat and cover with a lid. Keep a close eye on it so it doesn't start smoking. When the oil is shimmering, toss in one or two kernels. The oil is ready when they sizzle and bounce around.
- Add the rest of the popcorn, cover the pan, and shake it vigorously to coat the kernels in hot oil.
- Keep shaking it every minute or two until the popcorn starts to pop rapidly. When the popping slows down to once every two or three seconds, remove it from the heat.
- Pour the popcorn into the bowl and add the nuts.
- In a small saucepan over medium heat, bring the maple syrup, butter, salt if using, and spices just to a boil.
- Pour syrup over popcorn and nuts, stirring to coat.
- Transfer popcorn mixture to the baking sheets. Bake for 30 minutes, stirring every 10 minutes.
- Remove from oven and cool on wire racks. Break into small clusters. Store in an airtight container.
Recipe Notes
Per serving:
- 154 calories
- 12 g fat
- 1 g saturated fat
- 5 g monounsaturated fat
- 5 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 231 mg sodium (2 mg with unsalted butter and omitting the smoked salt)
- 78 mg potassium
- 11 g carbohydrate
- 2 g fiber
- 4 g sugars
- 2 g protein
- 4 Weight Watchers Points Plus
LOVE THIS RECIPE?
Get more exclusive recipes in my e-book
That right there is a yumfest!
Pop-corn is my go-to gluten-free snack and I love the variation you have here. Reminds me of the fun I had as a kid making caramel corn with my friends.
Yummy! Sounds delicious. I’m sharing this one!
oooooh this popcorn looks so sweet and salty and crunchy and perfect!
Perfect! October just happens to be National Popcorn Poppin’ Month! I’ll be pinning this to my Popcorn board:) Thanks for sharing, Stephanie…
Thanks Louise, this is a favorite.