Popcorn is my weakness, you guys. When I was younger, I ate popcorn almost every day. I liked it buttery, caramel-y, salty, kettled…anything. Today I still love me some popcorn, especially the half-popped bits, with a dash of oil and salt. In this version, I'm taking it up a notch by adding some fall flavors.
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<br />Trying to make this popcorn a little better for the planet, I decided to go with maple syrup instead of the classic granulated sugar. I originally made this as a total experiment: I thought the syrup would definitely burn before the kernels all popped. But I was pleasantly surprised!
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<br />By adding the maple and salt slightly after you normally would for kettle corn and getting the popcorn out of the pot just when the popping is finishing, you can avoid burn-age like a pro.

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