• 2 tablespoons vegetable oil
  • 1/2 cup popcorn kernels
  • Salt
  • 1/4 cup butter
  • 1/4 cup maple syrup
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Pinch chili powder


In a heavy pot on high heat, add the oil and 1 kernel of popcorn; then cover. When the kernel pops, add the rest of the kernels and cover. Pop while gently sliding and shaking the pot back and forth to move kernels around inside. Cook until the popping slows dramatically to 1 or 2 pops per second.


Remove the popcorn from the pot and pour on top of a wire rack in a parchment-lined baking sheet. Lightly salt. Using the same pot, add the butter, maple syrup, cayenne, cumin, cinnamon and chili powder and stir to combine. Cook over medium-high heat until it bubbles.


Gently pour over the popcorn, allow to cool slightly, then transfer to a bowl, toss with tongs, and serve immediately.

Per Serving (based on a 6-serving yield): Calories: 201; Total Fat: 13 grams; Saturated Fat: 5 grams; Protein: 2 grams; Total carbohydrates: 20 grams; Sugar: 8 grams; Fiber: 2.5 grams; Cholesterol: 20 milligrams; Sodium: 111 milligrams