# Components:
→ Popcorn Base
01 - 1/2 cup popcorn kernels (yields approximately 8 cups popped)
02 - 1 tablespoon vegetable oil
→ Maple Butter Glaze
03 - 1/3 cup unsalted butter
04 - 1/2 cup pure maple syrup
05 - 1/4 cup packed light brown sugar
06 - 1/2 teaspoon fine sea salt
07 - 1/4 teaspoon ground cinnamon (optional)
08 - 1/2 teaspoon pure vanilla extract
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add popcorn kernels, cover with lid, and shake pot intermittently until popping reduces to intervals of 2–3 seconds. Remove from heat and pour popped corn into a spacious mixing bowl, discarding any leftover unpopped kernels.
02 - Melt unsalted butter in a medium saucepan over medium heat. Add maple syrup, light brown sugar, sea salt, and ground cinnamon if desired. Stir continuously while bringing mixture to a gentle boil, cooking for 3–4 minutes. Remove from heat and blend in vanilla extract.
03 - Immediately pour hot maple butter glaze evenly over the prepared popcorn. Toss with a spatula or spoon until all kernels are thoroughly coated.
04 - Preheat oven to 300°F (150°C). Arrange glazed popcorn onto a parchment-lined baking sheet in a single layer. Bake for 8–10 minutes, stirring halfway through, until popcorn is golden and crisp.
05 - Allow popcorn to cool entirely on the baking sheet. Separate any large clusters and serve when fully cooled.
