This deliciously moreish maple cinnamon popcorn was inspired by Serious Food Co.’s maple cinnamon popcorn that’s only available once a year at Christmas time.
There’s something about the combination of pure maple syrup and cinnamon that’s SO mouthwateringly good, whenever I see one of their reindeer marked bags I can never resist putting it in my shopping basket.
This isn’t surprising given as I’m a huge cinnamon fan from way back and am often guilty of adding WAY too much when baking. Aside from it’s exotic sweet flavour, cinnamon has some pretty impressive health benefits too which makes it even more appealing in my book.
Cinnamon is jam packed with antioxidants that have potent anti-inflammatory properties. It can lower blood sugar levels, reduce heart disease risk factors, help fight bacterial and fungal infections, and may also have beneficial effects on neurodegenerative diseases and cancer.
It’s important to note however, that not all cinnamon is created equal and one of the varieties can be quite harmful in large doses.
There are two main types of cinnamon called Ceylon i.e. “true” cinnamon and Cassia. Most of the cinnamon found in supermarkets is the cheaper Cassia variety.
Unfortunately, the Cassia variety contains significant amounts of a compound called coumarin that’s believed to be quite harmful in large doses, wheras Ceylon only has a negligible amount of it. Ceylon cinnamon also has a milder, sweeter taste and smell, and is much better suited to sweet dishes and baking.
Alas, it’s now March (already?!) and Serious Food Co.’s coveted maple cinnamon popcorn is nowhere to be found.
So with all things maple & cinnamon on my mind, rather than wait another year for it to grace the supermarket shelves again I took matters into my own hands and created a Swoon Food version.
My aim was to create a completely plant based, gluten and refined sugar free maple cinnamon popcorn using as little sweetener as possible.
Obviously popcorn itself is a simple carb so naturally it contains a reasonable amount of simple sugars. But by using pure maple syrup as the sole unrefined sweetener, you can create slightly better nutritional value as opposed to using a refined sugar which has had all it’s natural nutrients (vitamins and minerals) stripped from it.
This maple cinnamon popcorn is naturally dairy and gluten free, entirely plant based, and perhaps best of all it’s SUPER quick and easy to make!
Sold? Already got your popcorn pot out?! Fabulous.
Maple Cinnamon Popcorn
Makes: 1 large bowl/ 2 oven trays
Prep time: 10 minutes Cook time: 10 minutes
1/3 cup popping corn
3 Tbsp coconut oil
Maple Cinnamon Glaze
3 Tbsp pure maple syrup
1 Tbsp coconut oil
2 tsp Ceylon cinnamon
1/4 tsp pink Himalayan salt
Heat 3 Tbsp coconut oil in a large pot with a lid over medium high heat.
Once melted, add a couple of corn kernels and wait for them to pop. When they have all popped, add 1/3 cup of popping corn to the oil.
Place the lid on the pot and shake to coat evenly. Remove pot from heat for 30 seconds then return to heat and cook for 2 to 4 minutes, gently shaking the pot until the popping slows.
Transfer the popcorn to a large mixing bowl.
Preheat the oven to 180ºC fan bake and line two baking trays.
Place all the glaze ingredients into a small pan and stir over low heat until melted.
Pour the maple cinnamon glaze over the popcorn and use a spatula to fold it through.
Spread the coated popcorn over the two baking trays and place into the oven for 5 minutes, or until the glaze starts to bubble and turns golden.
Remove the popcorn from the oven and allow to cool – the glaze will harden as it cools.
Store your maple cinnamon corn in an airtight container at room temperature for up to 1 week.