Just a week ago, Friday meant the end of the work week. We’d mark the occasion with a communal Friday Night Dinner and friends packed around the table. Our table fits 6 comfortably, but we can squish in 8 with the judicious use of small chairs and a 2-seater piano bench. If 9 showed up, I’d pull an old barstool from the basement and balance my plate on my knees.
It was cramped and loud and fun. And delcious.
This week, thanks to social distancing, it’s me, my husband, and the cats.
To make up for our absent friends, we are going to watch a movie. With popcorn, Maple PopCorn to be precise.
This recipe calls for popped popcorn — stovetop, microwave or bagged. I know you can open a bag of popcorn or toss a package in the microwave, but homemade stovetop popcorn seems to stump some. So, before I get to the recipe, Here are step-by-step instructions on how I make popcorn, It takes 1/2 cup un-popped kernels and less than 10 minutes. This will make enough for a double batch of Maple Popcorn, or a bowl of Maple and a bowl of plain. Variety is good.
If you’ve got popcorn in the cupboard and 10 minutes, why not give it a try?
Stovetop Popcorn
Use a large, heavy-bottomed pot with good fitting lid. The heavy bottom will help with heat distribution.
Place enough oil to the pot to cover the bottom (about 2 tablespoons).
Add 3 kernels of popcorn. Put the lid on and turn the heat to medium to medium-high (temperature will vary stove to stove.)
When you hear the 3 kernels pop, quickly lift the lid, pour in 1/2 cup kernels, and quickly put the lid back on the pot.
Give the pot a quick shake and then wait until you hear more kernels start to pop.
With the lid tightly secured, vigorously shake the pot back and forth (NOT up and down) about 4 inches, keeping the base of the pot in contact with the element. DO NOT LIFT THE LID. Just keep shaking while the popcorn pops. It will start out slowly and then get very fast.
When the popping slows to one pop every few seconds, remove the pot from heat and let it sit WITH THE LID ON until all popping stops.
When the popping stops, lift the lid to release the steam, then empty the popcorn into a large bowl. All (or almost all) the kernels should be popped.
And that’s it. Fast, simple, plain popcorn. Perfect for snacking, movie night or Maple Popcorn.
This variation on caramel corn is light and crunchy. If you like your popcorn loaded, you can double the coating and increase the baking time to 45 minutes. But I’m pretty confident this version will do, since the lighter the coating, the more you can eat.
Scale
Ingredients
6 cups (1.5 L) popped popcorn (see Tips) 1⁄2 cup (125 mL) pure maple syrup 1⁄4 cup (60 g) salted butter
Instructions
Preheat the oven to 275°F (135°C).
Place the popcorn in a very large heatproof bowl, allowing plenty of room to toss when coating. (If you don’t have one large enough, divide the popcorn between two bowls.)
In a medium saucepan, combine the maple syrup, butter and a pinch of salt. Bring to a boil over medium heat, stirring constantly. Continue boiling, without stirring, until a candy/deep-fry thermometer reads 260°F (125°C) or a drop in a glass of ice water forms a ball that holds its shape but is still soft when pressed with your fingers.
Drizzle the hot syrup over the popcorn, stirring constantly to coat the popcorn evenly. Spread the popcorn on the prepared baking sheet.
Bake on the middle rack of the preheated oven until the popcorn is crispy, about 30 minutes, stirring after 15 minutes.
Let cool slightly on the baking sheet before breaking apart the popcorn, about 15 minutes. Eat warm or let cool completely.
Notes
For 6 cups (1.5 L) popped popcorn, start with about 1⁄4 cup (60 mL) kernels.
Leftover popcorn can be stored in an airtight container at room temperature for up to 2 weeks.
