Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: Serves 2-3 people

When we came out with our new Salted Caramel Maple, we were giddy with the possibilities. One that popped out (sorry) was using it for ‘kettle corn’, where buttery maple is baked onto finished popcorn. We already have a recipe using our Sugarmaker’s Cut so we just adapted that one and, boom, magnificence happened. On the first round, we kept it simple with just the popcorn but adding toasted cashews or macadamias would be a very good idea. As the kids say, this is so extra.


  • ¼ cup popcorn, air-popped*

  • ¼ cup Runamok Salted Caramel Maple Syrup


  • 2 Tbsp butter


  • Fine salt


  • 1 Preheat oven to 325F.
  • 2 Using an air-popper, pop the kernels into a large bowl.*
  • 3 In a small saucepan, heat the Runamok Salted Caramel Maple with the butter until melted.
  • 4 Drizzle the maple-butter mixture evenly over the popcorn and toss with a spatula. Taste for extra salt.
  • 5 Spread the popcorn over a parchment-lined baking sheet and place in the oven. Bake for 5-10 minutes or until it is lost most of its moisture. Remove from the oven and transfer to a bowl to serve.
  • 6 *You can use other methods, such as stove-top but just make sure you don’t have too much oil. Microwave popcorn has too much artificial gunk added and it won't taste right.