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Maple, cinnamon and almond popcorn
2020-11-25
https://www.metro.ca/userfiles/image/recipes/popcorn-erable-cannelle-amandes-11416.jpg
PT10M
PT15M
PT25M
With the rack in the middle position, preheat the oven to 325°F.Line a baking sheet with parchment paper.Put the popcorn, sliced almonds, and whole almonds in a large bowl.In a large pan, bring the maple syrup to a boil. Lower the heat to medium high and boil for 2 ½ minutes. Make sure you keep an eye on it to avoid spillage!Add the margarine, vanilla, cinnamon, salt, and stir. Cook for 1 more minute. Pour immediately on top of the popcorn, using a spatula to spread the mixture.Spread the mixture evenly on to a baking sheet. Sprinkle the hemp seeds and sesame seeds on top. Bake in the oven for 13 to 15 minutes or until the popcorn is golden brown. Rotate the baking sheet halfway through.Let cool on the baking sheet for 15 minutes before breaking up into chunks.Good to know: You can keep the popcorn for 3 to 4 days in an airtight metal container.
12
5
2
5
5
10 cups (2,5 L) popcorn
1 cup (250 ml) sliced almonds
1/2 cup (125 ml) whole almonds roughly chopped
1 cup (250 ml) maple syrup
3 tablespoons (45 ml) dairy-free margarine
2 teaspoons (10 ml) vanilla extract
1 teaspoon (5 ml) cinnamon
1/2 teaspoon (2,5 ml) salt
1/4 cup (60 ml) hemp seeds
2 tablespoons (30 ml) sesame seeds
Maple, cinnamon and almond popcorn
12
Desserts
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
10 cups
(2,5 L)popcorn
-
1 cup
(250 ml)sliced almonds
-
1/2 cup
(125 ml)whole almonds roughly chopped
-
1 cup
(250 ml)maple syrup
-
3 tablespoons
(45 ml)dairy-free margarine
-
2 teaspoons
(10 ml)vanilla extract
-
1 teaspoon
(5 ml)cinnamon
-
1/2 teaspoon
(2,5 ml)salt
-
1/4 cup
(60 ml)hemp seeds
-
2 tablespoons
(30 ml)sesame seeds
Preparation
With the rack in the middle position, preheat the oven to 325°F.
Line a baking sheet with parchment paper.
Put the popcorn, sliced almonds, and whole almonds in a large bowl.
In a large pan, bring the maple syrup to a boil. Lower the heat to medium high and boil for 2 ½ minutes. Make sure you keep an eye on it to avoid spillage!
Add the margarine, vanilla, cinnamon, salt, and stir. Cook for 1 more minute. Pour immediately on top of the popcorn, using a spatula to spread the mixture.
Spread the mixture evenly on to a baking sheet. Sprinkle the hemp seeds and sesame seeds on top. Bake in the oven for 13 to 15 minutes or until the popcorn is golden brown. Rotate the baking sheet halfway through.
Let cool on the baking sheet for 15 minutes before breaking up into chunks.
Good to know: You can keep the popcorn for 3 to 4 days in an airtight metal container.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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