Serves: 2
Total Calories: 202
Combine maple sugar, maple syrup, and water in saucepan over medium heat. Bring to a simmer. Cook about 25 minutes until syrup hits soft ball phase (when you drip a drop into cold water it forms a soft ball). Meanwhile, pop the popcorn by heating a heavy pan over medium-high heat, add oil to lightly coat bottom of pan, heat, then add popcorn. Cover. When it starts to pop, shake pan. Continue shaking until the popping stops. (You may also use an air popper and skip using oil completely). Pour out into a baking dish or large shallow bowl. Toss in cinnamon, and coconut (if using). When syrup is ready, drizzle popcorn and toss well. Let cool until completely dry.
This Maple Popcorn recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.
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