Maple-Chile Popcorn

A heatproof spatula works best to combine and spread the ingredients into the pan. Kids may prefer this without the red pepper. Store in an airtight container for up to one week at room temperature.

Yield: 16 servings (serving size: 1/2 cup)

Ingredients

• Cooking spray
• 8  cups  popcorn (popped without salt or fat)
• 1/2  cup  maple syrup
• 1  tablespoon  butter
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground red pepper

Preparation

Preheat oven to 300°.

Coat a 15 x 10-inch jelly-roll pan or other large rimmed baking pan with cooking spray. Place popcorn in a large metal or glass bowl lightly coated with cooking spray.

Combine syrup, butter, salt, and pepper in a saucepan over medium heat. Bring to a boil, stirring just until combined. Cook, without stirring, for 2 minutes. Pour syrup mixture over popcorn in a steady stream, stirring to coat.

Spread popcorn mixture in an even layer into prepared pan. Bake at 300° for 15 minutes. Remove from oven, and cool completely in pan.

Nutritional Information

Calories:

48 (17% from fat)

Fat:

0.9g (sat 0.5g,mono 0.2g,poly 0.1g)

Protein:

0.5g

Carbohydrate:

9.9g

Fiber:

0.6g

Cholesterol:

2mg

Iron:

0.2mg

Sodium:

79mg

Calcium:

7mg

Charity Ferreira, Ice Cream Treats: Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts, Cooking Light, OCTOBER 2006