Coconut maple sugar popcorn is gluten free and dairy free! It’s crunchy, full of cinnamon flavor and easy to make. Perfect for a snack or your next movie night.
Ingredients in Coconut Maple Sugar Cinnamon Popcorn
This maple sugar popcorn recipe has only 7 ingredients and is easy to make! Popcorn is naturally gluten free and because we use coconut oil, this candied sugar popcorn is dairy free as well. Here are the ingredients you will need to make this maple sugar popcorn with cinnamon:
These popcorn ingredients you might already have in your pantry! It not, it is a great time to stock up so you always have the ingredients on hand to make popcorn anytime!
How to Make Maple Cinnamon Candied Popcorn
This popcorn recipe is super simple to make with only a few ingredients and a few pans. Most of the time this popcorn will be baking in the oven – to achieve that perfect crunch – which means it will free you up to do other things!
First, you will need to pop your popcorn. For this baked vegan popcorn, you will need fresh popped popcorn from the stovetop. Microwave popcorn does not work in this recipe! Fresh popcorn popped on the stovetop is easy to make with fresh popcorn kernels and a little oil.
Next, you will make your maple sugar cinnamon candied coating! In a small saucepan combine the coconut oil, cinnamon, maple syrup and brown sugar. Bring to a boil, stirring constantly for 3 – 5 minutes. Remove from stove top and add your baking soda and vanilla extract. The mixture will ‘bubble’ and get slightly thicker. Immediately pour the mixture over your reserved fresh popped popcorn and stir.
Place your candied popcorn on your parchment lined pan and spread out as evenly as a possible. Now your popcorn is ready to bake in the oven to achieve that crunchy maple cinnamon candied popcorn perfection!
How to Store Your Baked Maple Sugar Popcorn
This popcorn – if it lasts that long – will stay fresh up to two weeks. To store this popcorn, you will need to wait until it is completely cooled from baking. Place in a storage container and store it away from direct sunlight!
This popcorn recipe will make two large containers of popcorn! It makes the perfect gift for friends at the holidays. A great idea for gifting might be to gift a popcorn sample and add both our Peanut Butter Caramel Popcorn and Candied Eggnog Popcorn in your gift tin!
If you make this Coconut Maple Sugar cinnamon popcorn, we would love to know! Tag @badtothebowl on social media.
Coconut Maple Sugar Cinnamon Popcorn
- 8 cups stove popped
- 1/4 cup
- 1/4 cup
- 1/4 cup
- 1/2 tsp
- 1/2 tsp
- 1/2 tsp baking soda
- Make your popcorn on the stovetop (do not use microwave popcorn). Add a small amount of vegetable (or a high heat olive oil) to a . Add thin layer of popcorn about 1/4 cup of kernels – enough to cover the bottom of the pan. Cover with a lid. Turn to medium heat. When you start to hear popping, watch the pan closely, at the point sometimes I will vent the lid as well. When the popping starts to diminish, turn off burner and remove from stove top. Pour your popcorn into a large bowl.
- Preheat oven to 250 degrees. Line a large rimmed with parchment paper.
- In a small saucepan, add the coconut oil, maple syrup, brown sugar and cinnamon. Turn burner on low and melt all ingredients. When the mixture starts to boil, boil and stir constantly for 2 – 3 minutes, until it starts to ‘thicken’ slightly.
- Turn burner off – remove from stove. And add in both vanilla and baking soda. Mixture will bubble! Stir until well mixed.Pour over popcorn. Mix well.
- Pour popcorn onto prepared baking sheet.Bake for 45-55 minutes. Stirring after every 15 minutes.
- Cool on wire rack. Store in airtight container away from sunlight.