Maple Cinnamon Popcorn

Maple Cinnamon Popcorn

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  • Serving1


  • 1 tablespoon coconut oil
  • 1/4 cup popcorn kernels (unpopped)
  • 1/4 cup Maple Syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla (optional)


  • Preheat oven to 250°F (125°C) and line a baking sheet with parchment paper, set aside.
  • Heat the coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add the popcorn kernels and cover the saucepan with a lid. Wait about 30 seconds, the kernels will pop. Shake the saucepan to make sure all the kernels pop.
  • Once the popping has slowed down, remove from heat and let it sit for another minute.
  • Heat the Maple Syrup in a medium saucepan over medium heat. Once it starts to boil and some foam/bubbles form, let it boil for 3-4 minutes.
  • Pour over the popcorn, add the cinnamon and vanilla extract, and immediately stir using a wooden spoon to coat the popcorn.
  • Transfer the popcorn to the prepared baking sheet and bake for about 30 minutes. Remove from the oven and let cool a few minutes, the popcorn will become crunchy.
  • Maple popcorn will keep for up to two weeks stored in an airtight container at room temperature.