Even though the syrup is made in the spring, maple always feels like such a fall flavor to us. It goes so nicely with other other fall flavors like cinnamon, nutmeg, and ginger. This popcorn has a little of each and has become our snack of choice as the leaves start to change and the weather gets cooler.
This is a good recipe for showcasing that excellent maple syrup from the farm down the road. Mixed with the spices, it also makes a good syrup for pancakes and waffles!
We think this popcorn is best right after it's made, while still warm and crisp. If you want to make it ahead, spread the freshly made popcorn out on a sheet pan until it's completely cooled and then store it in air-tight containers.
Serves one snacky adult or several post-dinner nibblers
1/3 cup popcorn kernels 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger pinch fresh nutmeg 1 tablespoon butter 1 tablespoon maple syrup optional: 1/4 teaspoon salt - I like salty-sweet combinations, but leave it out if you're not a fan
Pop the popcorn following your preferred method. Combine the cinnamon, ginger, and nutmeg in a small bowl.
Melt the butter either in the pan or in the microwave and whisk in the maple syrup. Drizzle this over the fresh popcorn, stirring the popcorn as you pour to make sure it gets evenly distributed.
Sprinkle half the spice mixture over the popcorn, cover the bowl with a dinner plate, and shake vigorously. Taste the popcorn and if you'd like more spice, add the other half of the spice mix and shake again. Eat immediately!