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Maple-Spiced Kettle Corn

Pure maple sugar lends depth and a robust sweetness to this salty-sweet snack.

  • Servings: 6
  • Yield: Makes 8 cups
Maple-Spiced Kettle Corn

Source: Martha Stewart Living, June 2010


  • 2 tablespoons safflower oil
  • 1/4 cup plus 2 tablespoons popcorn kernels
  • 1 tablespoon plus 1 1/2 teaspoons confectioners' sugar
  • 1/4 cup pure maple sugar, preferably Highland Sugarworks (
  • Coarse salt and freshly ground white pepper


  1. Heat a large stockpot over medium-high heat. Add oil and 3 popcorn kernels; cover. Once they pop, add remaining popcorn kernels; cover, and shake pot. Cook until a few more kernels start to pop.

  2. Add confectioners' sugar, and cook, covered, shaking pot, until kernels stop popping, about 2 minutes. Add maple sugar, and remove from heat. Let stand for 5 seconds, then stir to coat. Transfer to a bowl. Add 3/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.

Cook's Note

Storage: Popcorn can be stored in an airtight container for 1 day.

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