Chili Maple Popcorn

If you like sweet and spicy, then you will love this popcorn snack. Make a batch to serve on game day! 

Yield: Makes 10 cups

Chili Maple Popcorn


  • 10 cups popped popcorn
  • 1/2 cup maple syrup
  • 1 tbsp salted butter
  • 1 tsp ground ancho chili pepper
  • 1/2 tsp salt


  1. Preheat oven to 350 °F.
  2. Line a large roasting pan with nonstick foil. Place popcorn in prepared pan.
  3. Combine syrup, butter, ancho chili pepper and salt in a small saucepan. Bring to a boil over medium heat, stirring frequently. Boil, uncovered, without stirring, for 2 minutes.
  4. Pour syrup mixture over popcorn and stir to combine.
  5. Bake, stirring once, for 15 minutes or until popcorn is glazed and crisp.
  6. Cool in pan on a rack, stirring occasionally. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 6 weeks.
Nutritional analysis per 1 cup serving:


 83 calories, 1.6 g fat, 1.1 g protein, 16.9 g carbohydrate, 1.2 g fibre, 131 mg sodium

Tip: 1/2 cup unpopped popcorn = 10 cups popped popcorn.