Maple Syrup Glazed Popcorn
Sauce first, then popcorn
Maple syrup simmered for ten minutes, then cream heated almost to a boil, removed from the heat, butter and salt. Return to the heat until thickened.
Drizzle the popcorn and bake at 120 °C for fifteen minutes, until amber in colour.
40 min
Prep time
Snack
Category
Media
Difficulty
4 servings
Servings
What is needed
Serves 4.
100g unseasoned popcorn
130 ml fresh cream
60g butter
½ teaspoon salt
250 g of Pure Dark Maple Syrup
Eight passages
The syrup
Pour it into a high-sided saucepan and simmer over low heat for about 10 minutes.
Cream
Separately, heat it almost to a boil.
Out of the fire
Pour the cream into the boiling maple syrup, add butter and salt, and stir with a wooden spoon.
Thicken
Return to the heat for a couple of minutes, until the sauce is very thick, stirring constantly.
In a jar
Transfer the sauce to a glass jar and let it cool down.
The oven
Preheat it to 120 °C.
Icing
Place the popcorn in a bowl, drizzle with the sauce and mix well, then spread them on a baking sheet lined with parchment paper and bake for about 15 minutes, until a nice amber color.
Cool down
Remove from oven and let cool completely before serving.
Two things to know
High sides, always. When the cream meets the hot syrup, the mixture suddenly rises: in a shallow saucepan, it overflows.
One hundred and twenty degrees, no more. The oven here serves to dry the glaze, not to cook: any hotter and the sugar burns.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up during cooking and stands out in a dough.
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