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Popcorn with Cinnamon & Maple & Nuts

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Want to snack while watching a movie but want to keep it healthy? This recipe will do the trick.


1/3 cup popcorn kernels (makes approximately 6 cups of popped popcorn)

1 tablespoon extra virgin olive oil (for the popcorn)

¾ cup sliced raw almonds (optional)

½ cup maple syrup

3 tablespoons almond butter (or other nut butter of choice)

1½ teaspoons pure vanilla extract

¼ teaspoon sea salt

¼ teaspoon cinnamon (plus more for sprinkling)


Preheat oven to 180 degrees Celsius.

Cover a baking tray with parchment paper and arrange the almonds over it in a single layer. Roast the nuts for 7-10 minutes. If you’re using whole almonds, slice them up after they are roasted.

In the meantime, pour the oil in a large pan and pop the popcorn kernels over medium heat. Place the popcorn in a large bowl.

Bring the maple syrup to a boil over medium heat in a small pot. Keep boiling for 2-3 minutes, keeping an eye on it to make sure it doesn’t overflow. Then remove the pot from heat.

Add the nut butter, vanilla extract, salt and cinnamon to the maple syrup. Whisk until well blended. Drizzle the mixture over the popcorn and mix using a spoon.

Pour the popcorn on a baking sheet and arrange in a single layer. Bake for 6-8 minutes. Remove from oven, place the popcorn and toasted nuts in a large bowl, sprinkle with extra cinnamon and salt to taste.

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