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Spiced maple-caramel popcorn

Australian Gourmet Traveller recipe for spiced maple-caramel popcorn.

By Emma Knowles
  • 10 mins preparation
  • 15 mins cooking plus cooling
  • Serves 8
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Spiced maple-caramel popcorn


  • 2 tbsp vegetable oil
  • 100 gm popping corn
  • 310 gm caster sugar
  • 120 ml maple syrup
  • 90 gm salted butter, coarsely chopped
Spiced salt
  • ½ tsp sweet paprika
  • ½ tsp ground cinnamon
  • 1 tsp caster sugar


  • 1
    Heat oil in a large frying pan over medium-high heat. Test oil temperature by dropping a couple of corn kernels into oil; if the kernels spin, the oil is hot enough. Add corn, cover with a tight-fitting lid and cook, shaking pan occasionally as corn starts to pop, until all corn is popped (4-5 minutes), then tip onto a metal tray and set aside (discard any unpopped corn).
  • 2
    For spiced salt, dry-roast spices until fragrant (30 seconds), combine in a bowl with sugar and 3 tsp sea salt flakes and set aside.
  • 3
    Stir sugar and 60ml water in a large saucepan over medium-high heat until sugar dissolves, then bring to the boil. Add maple syrup and cook until dark caramel (5-6 minutes). Remove from heat, add butter and stir until combined. Add popcorn, stir with a lightly oiled spoon to coat, spread on a tray lined with lightly buttered baking paper and stand until cooled. Break into clusters and serve scattered with spiced salt.


This recipe is from the September 2012 issue of .

  • undefined: Emma Knowles