Maple Butter Spiced Popcorn

I saw this recipe earlier in the week and spent a few minutes dreaming about how wonderful it would be. Unfortunately at that moment I was in the law library, and while this recipe is simple, it's not so simple that it can be made among the many stacks of Reporters and Shepard's volumes.

So this morning, when I sat down to read more civil procedure and Tom was settling in for an entire day of football and we looked at each other and said "I want a snack," this was the first thing I thought of. And boy am I glad I did!

I realize that microwave popcorn is soooo easy (4 minutes, no mess, etc.) and I am certainly not a popcorn snob. But recently I read a few articles about the chemicals in the microwave bags and, though it seems like everything causes cancer, making popcorn the old-fashioned way really is super easy (and fun!). So I got out the kernels and the big pot and a few pops later, this delicious treat was ours. And a few seconds later, it was all gone.

I will probably spend way too much time over the next few days thinking up some other flavor combos: brown butter & salt or chili-lime both come to mind. If you have any inspiration, please feel free to share!

Maple Butter Spiced Popcorn from theKitchn

1/2 cup popcorn kernels
1 tablespoon butter
1 tablespoon good maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

1. Lightly coat the bottom of a deep pot with vegetable oil. Pour the kernels in; they should cover the bottom in a single layer.

2. Turn the burner to medium heat and cover with a tight-fitting lid.

3. Melt the butter and whisk in the maple syrup.

4. Combine the cinnamon, nutmeg, and salt.

5. Once the first kernels pop, shake the pot vigorously to keep the popcorn from burning. When the popping stops, remove from heat and empty into a large bowl.

6. Pour the melted butter/syrup mixture over the popcorn while stirring to get an even coat. Sprinkle the spice mixture while stirring. Serve hot.