Maple Walnuts & Spiced Popcorn
This salty, sweet spicy snack is one of my favorite ways to eat popcorn. It's 5 minute candied nuts and an easy, plant-based spiced popcorn mix. If you're going to take the time to get out a pan and make popcorn, take the extra five minutes to make it this quite-possibly-perfect snack.
Equipment
- 1 heavy bottomed pot or high sided pan
Ingredients
- 2 cups walnut halves
- 1/3 cup maple syrup
- 2 tbsp red wine vinegar
- 1 tsp kosher salt
- 1 tsp flakey salt for finishing
For the popcorn
- 1/2 cup coconut oil
- 1/2 tsp each of red pepper flakes, smoked paprika, chili powder, harissa powder, cumin, garlic powder or minced dried garlic, kosher salt
- 1/2 cup popcorn kernels
Instructions
- Put a skillet on medium heat, add the maple syrup, vinegar and kosher salt and stir with a wooden spatula. Add in the walnuts and stir to coat them well.
- Let the syrup come to a gentle bubble around the nuts, stir occasionally as the syrup reduces to a thick syrup, around 3-4 minutes.
- Immediately transfer the nuts to a parchment-lined baking sheet, spreading them out evenly and making sure that no nuts are on top of each other. Sprinkle with flakey salt and let this cool at room temperature for 15-30 minutes to let the candy coating harden.
- While those are cooling, put all your spices in a small, heat-proof bowl. Bring 1/4 cup of coconut oil up to 350°F and pour it over the spices. Stir to create a chili oil and set aside.
- Add the remaining coconut oil to a large skillet with a tight-fitting lid. Put this on medium heat.
- Add two popcorn kernels to the pan. When they pop, add the rest of the kernels, cover the pan and shake on the stove until all the kernels have popped, around 4 minutes.
- Turn off the stove and pour the chili oil on top of the popcorn, top the pan with the lid again and shake to coat.
- Serve with the popcorn and walnuts together in a large bowl!