Maple Butter Popcorn (Stovetop, No Nasties)

There’s something nostalgic about making popcorn the old-fashioned way—no microwave bags, no artificial flavors—just wholesome, simple ingredients in a stainless steel pot. This maple butter version is naturally sweetened, perfectly salty, and seriously addictive. It’s one of those snacks that feels indulgent but still aligns with how I love to cook: from scratch, with real ingredients.

What You'll Need

• ½ cup popcorn kernels

• 2 tablespoons coconut oil (or any high-heat oil)

• 3 tablespoons butter

• 2/3 cup pure maple syrup

• ½ teaspoon sea salt (adjust to taste)

• Optional: a pinch of cinnamon or a dash of vanilla extract for extra warmth

• Optional inclusions (coconut flakes/nuts)

Why I Don’t Use Microwave Popcorn Bags

Microwave popcorn might be convenient, but most store-bought options are lined with questionable chemicals and full of artificial flavors, preservatives, and unnecessary additives. Some even contain ingredients like diacetyl (linked to lung issues) and PFOAs in the bag lining. No thanks.

Making it on the stove is just as easy, way more cost-effective, and gives you full control over what goes into your food. Plus, it tastes so much better.

Why I Love This Recipe

Store-bought caramel popcorn is usually packed with refined sugar, preservatives, and strange additives I can’t even pronounce. This version skips all that and leans into ingredients that actually nourish—while still tasting like a treat. It’s a fun snack for kids and adults alike, and a great one to bring out during movie nights or weekend treat time.

How to Make It – Stovetop Method

1. Pop the popcorn:
   In a large stainless steel pot, heat the oil over medium heat.
   Drop in 2 or 3 kernels and cover the pot. When they pop, the oil is hot enough.
   Add the rest of the kernels in an even layer, cover with the lid slightly ajar to let steam escape, and gently shake the pot over the heat as the kernels pop.
   Once the popping slows down (about 2–3 seconds between pops), remove from heat and pour the popcorn into a large bowl.

2. Make the maple butter glaze:
   In a small saucepan, melt the butter over low heat.
   Stir in the maple syrup, sea salt, and any extras like cinnamon or vanilla.
   Let it bubble gently for 1–2 minutes to slightly thicken and caramelize.

3. Coat the popcorn:
   Immediately drizzle the warm maple butter over the popcorn, tossing as you go to coat it evenly.

4. Add any inclusions - optional but I like to add coconut flakes and nuts,( pecans, and almonds are my fav)

5. crisp it up:
   For a crunchier finish, spread the coated popcorn on a lined baking tray and bake at 120°C (250°F) for 15 minutes, stirring halfway through.
   Let it cool slightly—it will crisp up more as it sits.

Storage Tips

If there’s any left (which rarely happens in our house), store it in an airtight container at room temperature for unto 4 days. It’s best fresh but still delicious the next day.