Cinnamon Maple Caramel Popcorn

Cinnamon Maple Caramel Popcorn
from Cookie + Kate

You need 9 Ingredients
Showing 3 out of 7 Steps
  1. Meanwhile, pop the popcorn: First, 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. 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.
  2. Toast the nuts: Once the oven has preheated, arrange the almonds (or other nuts) in a single layer on the parchment paper. Roast the nuts in the oven for 7 to 10 minutes, until fragrant. Keep an eye on them so they don't burn. If you're using whole nuts, chop the toasted nuts into small pieces on a cutting board.
  3. Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

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