Cinnamon Maple Popcorn Crunch Recipe

This Cinnamon Maple Popcorn Crunch puts me in the mood for Fall when the days are cooler and the leaves are starting to change color. It’s the time of the year when cinnamon and maple flavors get incorporated in various foods and beverages. Today’s guest post recipe is courtesy of Popcorn.org and will make approximately 12 cups of snack mix.

Recipe Variations: You can add-in dried fruits like chopped apples, pineapples, cranberries, raisins, etc. to give it a unique twist.

Cinnamon Maple Popcorn Crunch Recipe

12 cups unsalted, unbuttered popped popcorn
1/3 cup chopped unsalted almonds, coarsely chopped
1/3 cup chopped unsalted cashews, coarsely chopped
1/3 cup chopped unsalted pecans, coarsely chopped
1/2 cup butter
1/2 cup coconut sugar
1/2 cup maple syrup
1/4 cup brown rice syrup
1 teaspoon salt
1/2 teaspoon cinnamon

In large mixing bowl, combine popcorn, almonds, cashews and pecans.

In saucepan, combine butter, sugar, maple syrup, brown rice syrup, 1/4 cup water, salt and cinnamon; bring to boil over medium heat, stirring occasionally. Cook until mixture reaches hard crack stage (295° Fahrenheit).

Slowly pour syrup in thin stream over popcorn mixture. Toss gently to coat evenly. Let cool; break into large chunks. Store in an airtight container or storage bag zipped shut.

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