It’s cool, gray and drizzly today.  The leaves have almost left the trees and in contrast to the sky the yards and the almost bare branches, seem even more colorful.  The boys have been collecting these brillant colored leaves, bringing them home by the handfuls, and in bouquets.  They’ll last for about a day before shriveling up into curled, brown leaves that belong more in a pile of leaves to be jumped in, than on my countertop.

In an attempt to preserve the season we decided to iron our favorites between waxed paper.  A fall craft I remember doing in school so many years ago, but still holds the same appeal, no matter what the age.  So while the leaves outside are slowly falling from the trees, and drying to a faded brown, we have a few saved, hanging in our kitchen.  Frozen in time, in their brillant colors, to enjoy for just a bit longer.

Of course it wouldn’t be an afternoon of crafting, without snacks to follow.  We ate maple glazed popcorn by the handful, debating which leaves were out favorites.  Turns out we couldn’t decide, they were all just too beautiful.

Maple Glazed Popcorn


  • Maple Glazed Popcorn
  • 1 cup popcorn kernels (or 6 cups popped popcorn)
  • 3 tablespoons butter, separated
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • kosher salt
  • Parchment paper
  • In a large, heavy bottomed pot (soup or stock pot), over medium-high, heat melt 2 tablespoons of butter. Pour in cup of popcorn kernels. Cover pot with lid and occasionally shake to move kernels around and prevent burning. When popping slows, remove from stove top and set aside.


  1. In a small saucepan, over medium heat, melt remaining 1 tablespoon of butter. Once butter is melted add maple syrup. Stir to combine and heat syrup through. Take off heat and stir in vanilla. Pour over popcorn and quickly toss to coat. Spread popped corn into a single layer on parchment paper and sprinkle with salt. Allow to cool before eating. Store in an airtight container.

*For another take on this maple glazed snack pop on over to MOMables for the recipe.  A little salty, a little sweet…you’ve been warned.

8 Responses to Maple Glazed Popcorn

  1. First, i want to tell you that you are a genius in the kitchen. I love all that you do. It’s simple, delicious… and homemade. Second, i am jealous that you have such amazing fall colors. wow! we go from summer to sweater weather then a few days of cold. that’s it!
    thank you so much for sharing your amazing talent with me each week. xo

    • Alison says:

      Thanks Laura, you say the nicest things. We’ve had a beautiful fall this year, it’s been so nice.

  2. YUM! Definitely going to try this – we love your kettle corn recipe. I’m so jealous of your gorgeous leaves too we don’t have anything like that here/1

  3. […] made her honey/sea salt combination. The honey and sea salt made for the perfect mix.  Then I saw Alison’s combination of maple with sea salt and all I could think of was, “yes- I want this […]

  4. Heather says:

    Growing up ironing leaves between wax paper was one of our favorite projects to do with my Mom – I love continuing the tradition with our nephews!

    This popcorn is genius – I need to try this out over my next free weekend, love making stove top popped corn – so much fun!

  5. Amy says:

    I tried this last night. Wile the flavor is good, my popcorn came out soggy and chewy. When I’ve made caramel corn in the past, you crisp it in the oven at a low temp over time. Am I missing a step with this recipe?

    • Alison says:

      Amy, I’m sorry the popcorn didn’t turn out for you. There isn’t a missing step, I just poured the glaze over the popcorn and quickly tossed it with a spoon and then spread it out on the parchment to cool and set. You can certainly put it in the oven to crisp it as you have with caramel corn if that is your preference.

  6. Lianne says:

    Well done, someone else doing this. I found this recipe while surfing the web and munching on my own version. I use coconut oil or olive oil. We often make a lot of crazy popcorn recipes in my house like curry, or za’atar flavor but the usual is sweet and salty with brown sugar, olive oil and pink sea salt.

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