Recipe for Maple popcorn – a healthy, homemade snack that is a favourite with kids because it mimics caramel popcorn. Only way healthier!
“Mummy, will you make some popcorn for home time snack?”
My son presents this request to me a couple of times a week.
From this year onwards, I have opted for school lunch which means his breakfast and lunch is provided of by the school. When I quiz him on whether he enjoys the school lunches, he says, “I like your lunchbox better but I don’t mind eating the school lunch because you don’t have to wake up so early in the morning and cook.” *Heartmelt* ????
Home time snack is something the kids eat while they are waiting to board the school bus. It is a dry snack that can be eaten while standing in queue. Popcorn is his favourite option here. Of course, he won’t say no to store bought chips or nachos, but as far as possible I try to give him something homemade. Popcorn IS the easiest option there. I’m not talking about the microwave variety here. Even the one made from scratch hardly takes over 5 minutes to get done.
Most days it is the usual salted variety, to which I add a hearty pinch of turmeric reminiscent of the Indian movie hall popcorn of the yesteryears. Totally legit for a mother to sneak in ingredients that are beneficial for our children, right? 🙂
Some days, when I am in the creative mood, he gets a gourmet variety of popcorn. Like this Maple popcorn with peanuts. It mimics the caramel popcorn that we love to get in movie theatres, only WAY healthier – no suspect preservatives, dubious fats, not drenched in salt and refined sugar.
My recipe for Maple Popcorn has all the health benefits from the whole grain of the corn kernels and proteins from peanuts. It is sweetened with 100% pure Maple Syrup from Canada which is a healthier alternative to refined sugar. This also makes it a vegan and gluten free snack if you are into that kind of thing.
I have used cold pressed peanut oil for this recipe as it goes with the flavour of the peanuts. You can also use olive oil or butter, or a mix of both, if you don’t care much for peanut oil.
Baking the popped corn after tossing in maple syrup and salt, dries the syrup out, making the popcorn crisper and making it last a couple of days. Although that is not necessary as a big bowl of this vanishes in seconds 🙂
Make this for your kid over the weekend and let me know how you liked it!
Equipment needed for Maple Popcorn:
- Deep pan with a lid
- Baking tray
| Cook Time | 20 minutes |
| Servings |
servings
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- 1/2 cup corn kernels ~100 grams
- 2 tbsp cold pressed peanut oil
- 1/4 cup raw peanuts
- 1/2 tsp salt
- 3 tbsp 100% Pure Maple Syrup from Canada
Ingredients
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- In a large heavy bottomed pot with a lid, heat the oil. Throw in the corn kernels and stir on medium-high flame for 30-45 seconds.
- Put in the peanuts and stir again until the first corn pops. Cover the pot with a lid.
- Every 30 seconds, give the pot a shake. Once the continuous popping sounds stop, open the lid and keep pot on low flame for a few seconds more for any water droplets to evaporate.
- Preheat the oven at 180C.
- Layer a medium/large baking tray with parchment or foil.
- To the pot with the popcorn, add salt and 100% Pure Maple Syrup from Canada, toss well until the popped corn and peanuts are coated.
- Transfer this onto the line baking tray and bake at 170- 180 C for 10 minutes, until the maple syrup has nearly dried out as is clinging on like a coating over the popcorn and peanuts.
- Remove from the oven, cool and then serve or save in an airtight container.
You can prepare this recipe in a heavy bottomed pressure cooker, by covering with the lid upside down.
This post has been sponsored by 100% Pure Maple Syrup from Canada.
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