Maple Popcorn

Since my childhood I always associate Halloween with popcorn, apple cider and powdered sugar donuts.  I think the reason might be one of our neighbor’s when I was growing up always made the neighborhood children popcorn balls for Halloween.   Apple cider and donuts is an easy one, my elementary school always had a Harvest Festival and always served apple cider and powdered sugar donuts.  Isn’t it always fascinating how we associate certain foods with holidays and traditions.  To stick with my memories, I wanted to share this favorite recipe for popcorn.  It is a bit different from typical caramel popcorn since the identifying ingredient is maple syrup.  After this popcorn bakes, it is like eating maple sugar coated popcorn.  Always a hit no matter where I take it.  


Maple Popcorn


  • 3 bags `microwave popcorn/plain, with added sea salt
  • 1 cup butter
  • 1/2 cup pure maple syrup
  • 2 cups brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract


  1. Pop corn as directed on package, pour into extra large bowl or roasting pan.  Combine butter, maple syrup, brown sugar, and salt in a large saucepan.  Bring to a boil and boil for 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla and immediately pour over popcorn.  Stir quickly, mixture will be extremely hot.  Stir until all of the popcorn is coated or almost coated. Pour onto foil lined baking sheets and bake at 250 degrees for 1 hour, stir every 15 minutes.  Cool and serve