This Maple Poppycock is a delicious, no-bake caramel popcorn treat that is made without corn syrup! My simple recipe is perfect for gifting or snacking and features plenty of toasted nuts and a rich maple caramel coating.
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Allow me to introduce you to my favorite Christmas time treat!
Something I only make once a year (which forces me to savor it), gooey poppycock is the one holiday sweet that I always look forward to.
Growing up, my grandmother always made a few batches of it around the holidays and as an adult, I continued the tradition.
But, her recipe called for corn syrup which I don't typically use and so I got to wondering whether I could use maple syrup instead, rather than needing to go out and buy another ingredient.
And now, several years of batches later, here we are. You'll love this recipe because it is:
- No Bake Caramel Corn. While you toast the nuts and pop the popcorn, for poppycock (as opposed to caramel corn), there's no need to bake the final product- just mix, coat and cool! (No baking is required for these Chocolate Peanut Butter Rice Crispy Squares either).
- Made Without Corn Syrup. Unlike traditional caramel corn, this recipe uses maple syrup for the natural, rich sweetness. Plus maple adds a whole new dimension of flavor. (I also swap out corn syrup for dates in my spin on Eatmore Bars- another treat my grandmother always made!).
- Perfect for Gifting. Packaged in pretty jars, tins or bags, this makes a thoughtful, homemade gift that everyone will love- my neighbors look forward to receiving it every year. (I made free printable gift labels that you can find here).
- Simple to Make. With easy-to-find ingredients and straightforward steps, you can whip up a batch with minimal effort. Perfect if you need a last minute treat to take to a party. (And this 5 minute cashew queso is perfect if you want something savory and quick!).
The Ingredients
- Walnuts, Pecans, and Almonds- This is my go-to combination but it is a very flexible recipe. Feel free to use other nuts you enjoy, like cashews or hazelnuts, or seeds like pumpkin or sunflower seeds (they won't need to roast as long) or leave them out altogether. For best results, ensure that you are using raw and unsalted.
- Popcorn- Pop your own (here is a quick homemade microwave method) or if using pre-popped popcorn, ensure it's unsalted and unbuttered.
- Salted Butter- If using unsalted butter, add a ⅛ teaspoon extra of sea salt to the caramel mixture.
- Brown Sugar- Provides sweetness and a slight molasses flavor to the caramel. You can substitute coconut sugar or white sugar if desired, though the flavor and color will vary slightly.
- Maple Syrup- Adds a subtle, natural maple flavor and helps create the caramel coating. Be sure to use pure maple syrup for the best taste, not pancake syrup!
- Cream of Tartar- This helps to stabilize the caramel and reduce crystallizing for a smoother texture. If you don't have cream of tartar, you can substitute it with a teaspoon of lemon juice.
- Vanilla Extract- Pure vanilla extract adds the best flavor but imitation vanilla will work if needed.
- Fine Sea Salt- Adjust to taste if you prefer a slightly saltier caramel. Table or kosher salt can also be substituted.
The Method
- Prepare nuts and popcorn. Spread the almonds, walnuts and pecans in a single layer on a baking sheet and roast at 300 F for 12-15 minutes until just toasted and fragrant. (While I typically roast individual nuts, like pecans for chocolate pecan bark at 350 F, I find that when roasting a mixture, it is best to stick to a lower temperature so that one kind of nut doesn't start to burn before another kind is toasted).
- Prepare dishes. Butter or grease a large bowl and add the popcorn and nuts. Grease a large cookie sheet and set aside (I use the same one as I toasted the nuts on once it is cool enough to handle in order to minimize dishes!).
- Make the caramel. Heat the butter in a medium saucepan over medium-low heat. Once melted, add the sugar, syrup and cream of tartar and cook for 5 minutes, stirring constantly until the sugar is completely dissolved and the mixture is just starting to bubble. Remove from the heat and stir in the vanilla and salt.
- Mix. Pour the mixture over the bowl of popcorn and nuts. Stir until evenly coated.
- Set. Spread the mixture out onto the prepared cookie sheet and allow to sit at room temperature for at least 1 hour to set. You can speed it up slightly by putting it into the refrigerator.
- Enjoy. Once set, break apart into pieces and package up or enjoy!
Leftovers and Storage
To Store: Once completely cooled, store in a container or ziptop bag for 1-2 weeks. (For best results, I recommend consuming in the first week as it gets softer over time).
Make it Your Own
- Nut-Free- Skip the nuts entirely and replace them with 3-4 cups of additional popcorn.
- Cashew Poppycock- Swap out the walnuts, pecans, and almonds for cashews.
- Peanut Poppycock- Use roasted peanuts in place of the nuts (you can skip the roasting step if they are already roasted). Since peanuts are a such a common allergy (and not typical for poppycock), make sure that you label them if you are sharing it.
- Cinnamon Caramel Popcorn- Add a teaspoon of ground cinnamon to the caramel mixture before pouring it over the popcorn and nuts. Cinnamon + maple is such a great flavor combo!
Is maple poppycock healthy?
While this homemade caramel corn recipe is made without corn syrup, it is still made with a lot of sugar and intended to be enjoyed as a treat!
Tips for Perfect Homemade Maple Poppycock
- Toast the Nuts First. For the best flavor, toast the nuts before adding them to the mix. Since this recipe uses a variety of nuts, roast at a lower temperature (300 F) to ensure that they toast evenly without burning.
- Cook the Caramel Thoroughly. Stir constantly and allow the caramel mixture to bubble gently on the stovetop before pouring it over the popcorn and nuts. You don't want to rush it.
- Let It Cool Completely. Once mixed and spread on the baking sheet, allow it to cool and set completely. Packaging it too early while still warm can trap moisture, leading to a soggy texture.
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Recipe Card
Maple Poppycock
Maple Poppycock is a delicious, no-bake caramel popcorn treat made without corn syrup! Perfect for gifting or snacking, this simple recipe features toasted nuts, a rich maple caramel coating and loads of flavor.
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Servings: cups
Calories: 268kcal
Ingredients
- 1 cup walnuts raw
- 1 cup pecans raw
- 1 cup almond raw
- 16 cups popcorn popped (or ½ cup popcorn kernels, unpopped)
- ⅔ cup butter salted
- 1 cup brown sugar
- ⅓ cup maple syrup
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 300 °F. Spread the almonds, walnuts and pecans in a single layer on a baking sheet and roast for 12-15 minutes until fragrant. Remove from the oven and let cool slightly.
- If needed, pop the popcorn as per your favorite popping method.
- Butter or grease a large bowl and add the popcorn and nuts. Grease a large cookie sheet and set aside (I use the same one as I toasted the nuts on once it is cool enough to handle in order to minimize dishes!).
- Heat the butter in a medium saucepan over medium-low heat. Once melted, add the sugar, syrup and cream of tartar and cook for 5 minutes, stirring constantly until the sugar is completely dissolved and the mixture is just starting to bubble.
- Remove the mixture from the heat and stir in the salt and vanilla.
- Pour the mixture over the popcorn, mix well and spread out onto the prepared cookie sheet to cool.
- Allow to cool for 1-2 hours, then break into pieces and package.
Notes
Leftovers
Store leftover poppycock in a container at room temperature for up to 2 weeks.
Give it As a Gift!
Download my free gift labels here.
Nutrition
Serving: 1cup | Calories: 268kcal | Carbohydrates: 26g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 111mg | Potassium: 176mg | Fiber: 3g | Sugar: 15g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg
Did you make this recipe?Let me know what you thought in the comments below!
Marie says
This was so good! I loved the flavour that the maple added.