I used to hate caramel popcorn.

My husband loves the stuff. I always found it too cloyingly sweet. I would have a piece or two and then feel that acrid feeling at the back of my mouth when something is just TOO sweet.

And then I got pregnant with my second.

Goodness has she ever changed my taste buds. So many things that I used to dislike, I now really love.

I’m going to be honest though: they aren’t health foods.

They are ice cream, French fries, and caramel popcorn.

I’ll let that sink in a moment— I used to not care for those foods at all. I could really take them or leave them. My husband routinely called me weird.

But now I can’t get enough.

Of course I’m not eating them every day (well, maybe ice cream right now because it’s been over 30 degrees more often than not over the last month so there may have been quite a few ice cream treats in there) but usually, those foods are my go-to when I want an occasional indulgence.

I have been craving caramel popcorn but we usually get it from Kernels and pandemic aside, I NEVER go to the mall on a weekend in the summer. That’s straight-up nonsense.

This recipe is an ode to caramel popcorn and actually, I think I prefer it. It’s sweet and salty and like a lighter version of kettle corn. And it’s unlikely to send you on a sugar-induced rollercoaster crash like regular caramel popcorn.

Not to mention that it takes approximately five minutes to make and doesn’t involve trying to park in an overcrowded parking lot on a smoking hot day, screaming kids in tow.

It makes enough for 2 friends to share or one happy person. Me, I’m that happy person.

Maple Popcorn

1/4 cup popcorn kernels
1 tsp avocado or coconut oil
2 tbsps maple syrup
Pinch of salt

Directions

1. In a heavy bottomed pot (with a tight-fitting lid) place the kernels and oil and turn on medium-high heat. Shake to coat the kernels. Cover with the lid.
2. In a smaller pot, place the maple syrup. But wait to do anything with it until the popcorn is almost done popping.
3. Shake the pot frequently and when the kernels start to pop, shake it vigorously to prevent the popcorn from burning.
4. When the popcorn is half done, crank on the maple syrup to medium-high. Since it’s such a little amount, it should start bubbling up within a minute. Let it go at a bubbling boil for a few second then cut the heat and pour it over the now-done popcorn.
5. Move quickly, stirring rapidly to cover all the popcorn before the syrup sets.
6. Dump it out onto a waiting piece of parchment and sprinkle with a few smidgens of salt.
7. Enjoy while thinking about your favourite carnival experience.