Maple & Honey Kettle Corn

Don’t shy away from the syrup concoction, but you can use as much of it as you want! I give you enough in the recipe to have rather wet popcorn, which is kind of the point, but if you don’t want to use as much as I do, you can save the rest of it for later in a small container and use it for pancakes, waffles, or french toast. I’m pretty sure it would also taste good in milk! This is a ridiculously easy recipe, especially because it contains microwavable popcorn. Maybe in the future I’ll start popping mine on the stove or in an air popper, but until then, this is how I make my popcorn! There are tons of different combinations of ingredients to try, and I might have a slight obsession with crunchy popped kernels of corn. I hope you enjoy this recipe as much as I enjoyed developing it!

Ingredients:

1 bag microwave popcorn, lightly salted

2 tablespoons honey

1 tablespoon maple syrup

1 tablespoon pure vanilla extract

3/4 stick unsalted butter

Dash truffle oil

Directions:

Microwave the popcorn according to instructions on package.

While the popcorn is popping, add 3/4 stick unsalted butter to a microwavable mug, chopped into tablespoons. Add honey, maple syrup, vanilla extract, and truffle oil. 

Once the popcorn is done popping, remove from microwave and immediately empty into popcorn bowl.

Microwave the butter concoction for forty-five seconds. Remove. Stir with fork. Microwave for another thirty seconds. Remove from microwave. Stir with fork until butter is fully melted. Drizzle into popcorn bowl. Take little breaks in between drizzling to toss the popcorn with a fork while rotating the bowl. Once you’re finished with drizzling in the syrup, consume immediately. This is not the type of snack that will keep.

Serving Suggestion: Chocolate milk, vanilla milk, or root beer.