Food & Cooking Recipes Dessert & Treats Recipes Maple-Spiced Kettle Corn 3.8 (31) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 6 Yield: 8 cups Pure maple sugar lends depth and a robust sweetness to this salty-sweet snack. Ingredients 2 tablespoons safflower oil ¼ cup plus 2 tablespoons popcorn kernels 1 tablespoon plus 1 ½ teaspoons confectioners' sugar ¼ cup pure maple sugar Coarse salt and freshly ground white pepper Directions 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. 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 Notes Storage: Popcorn can be stored in an airtight container for 1 day. Rate it Print