Cinnamon Maple Caramel Popcorn Recipe

1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

2. Once the oven has preheated, arrange the almonds (or other nuts of choice) in a single layer on the parchment paper.

3. Roast the nuts in the oven for 7 to 10 minutes, until fragrant.

Popcorn:

1. Place a large mixing bowl near the stove. Pour the oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium, add 2 kernels of corn, and cover.

2. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly.

3. Cook over medium heat, shaking the pot occasionally. Crack the lid just a smidge so the popcorn stays crisp, and cook until the popping sound slows to about one pop per every few seconds.

4. Remove the pan from heat and dump the popcorn to a bowl, taking care not to pour in any unpopped kernels at the bottom of the pot. If necessary, pick out any unpopped kernels.

Caramel Sauce:

1. In a small, heavy-bottomed pot, bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup and continue boiling for 2 minutes and 30 seconds, reducing heat only if necessary to prevent overflow. Remove the pot from heat.

2. Add the nut butter, vanilla extract, salt and cinnamon to the pot of maple syrup. Whisk until well blended. Add the nuts to the popcorn, then drizzle the maple mixture over the popcorn and nuts.

3. Toss with a rubber spatula or big spoon until well mixed. Pour the popcorn onto the parchment-covered baking sheet and arrange it in a single layer.

4. Bake the popcorn for 6 minutes, then rotate the pan and cook for another 2 minutes. Remove from oven and sprinkle with additional cinnamon and salt, to taste.

5. The popcorn will continue to crisp up as it cools. Once it’s cool, break the popcorn into pieces and serve.