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Maple-Spiced Kettle Corn

Maple-Spiced Kettle Corn

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

Martha Stewart Living, June 2010 http://www.marthastewart.com/342170/maple-spiced-kettle-corn
3.785715
Rated
75.7143100(14)14
  • Yield Makes 8 cups
    Serves 4 to 6

Ingredients

    • 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 (<a href="http://gillinghams.com" target="_blank">gillinghams.com</a>)
    • Coarse salt and freshly ground white pepper

Directions

  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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