If you’ve ever wondered How to Make Maple Kettle Corn we’re giving away all the details on how to make it at home, in under 10 minutes using just three ingredients! It’s so much better than anything you’ve ever purchased and will be your new favorite go-to treat. It’s whole grain and made without any refined sugars.
How to Make Maple Kettle Corn
How good is that caramel-y kettle corn you buy at fairs, or in a bag at the grocery store? It’s crunchy, sweet and full-on addicting. Well this homemade kettle corn is SO MUCH BETTER, we promise! And it’s super easy to make! Using only three ingredients, 1 pan and 10 minutes of your time, you’re going to want to whip up this maple kettle corn recipe anytime you need a quick treat! If you’re looking for savory or plain popcorn, check out this post!
A word on what popcorn to buy
We don’t always recommend buying organic everything, but corn crops in this country are often sprayed with harmful chemicals. We recommend buying an organic brand (and non-GMO) of popcorn, and there are many, and if possible choosing an heirloom variety. These are available in a lot of stores, and also on Amazon. We like the brand Tiny but Mighty and Arrowhead Mills.
How to make homemade kettle corn
There are a few key factors to making sure you are successful at making homemade popcorn:
Use a heavy bottom pan. A heavy pan conducts heat evenly and will ensure all the kernels will pop and that you won’t burn any popcorn.
Don’t skimp on the oil! This recipe calls for 3 tablespoons coconut oil. It make seem like a lot but it is needed in order to create enough steam and heat in the pot to pop all the popcorn.
Give the pan a good shake once the kernels have started rapidly popping. This ensures all the kernel pops and the maple syrup doesn’t burn. When you are shaking the pan be careful of any hot caramel escaping from the pan, it could burn you.
If at any point you see smoke–not steam, immediately turn down the heat. While this never happened during testing for us, if you accidentally cook it too high and the oil burns you’ll want to start over. This will flavor the the whole batch of popcorn like burnt.
Keep the pan covered until the popping starts to slow down. Then you want to leave a small space to let the steam escape so you don’t get soggy popcorn.
Pour the kettle corn on a parchment lined sheet pan to cool. Once it’s cool it will be nice and crunchy.
Store in an air tight container for 2-3 days (it likely won’t last that long!)
If you like this How to recipe, check out these others:
Heat a heavy-bottomed pot over medium heat. Add the oil and two popcorn kernels and cover the pot.
Once the popcorn has popped the oil is ready. Add the remaining popcorn kernels and return the cover. Remove the pot from the heat for 30 seconds. This ensures the oil doesn't overheat.
Return the pan to heat. Give the pan a shake every few seconds as you wait for the popcorn to start popping. Once it starts popping, quickly add the maple syrup and salt and stir rapidly. Cover and give it a good shake every few seconds.
Once the popping has slowed down, and let the steam vent by moving the cover on the pan slightly.
Once all the popping has stopped, pour onto a large bowl parchment lined sheet pan and let cool.
Serve once cool or store in an airtight container.
Loading nutrition data...
This Maple Glazed Ham is the perfect roast for any celebration! It’s relatively simple to make, made using only handful of ingredients, and is the perfect mix of salty and sweet. The glaze contains no refined sugars and will have all your guests swooning!
Maple Glazed Ham
This is the first time a whole roasted ham is appearing here on LCK, and I won’t lie this Maple Glazed Ham has been totally worth the wait. It’s the perfect mix of salty, sweet and tangy and truthfully was really easy to make! It is definitely a centerpiece-worthy cut of meat and will go perfect this upcoming holiday season along with some other LCK sides like these Honey Glazed Carrots, Garlicky Blistered Green Beans or our Classic Mashed Potatoes.
The most important part of this recipe is of course, the ham! To start we are talking about a fully cooked ham, usually marked as “ready-to-eat.” There are a lot of choices out there ranging from boneless, spiral cut, cured, smoked, etc. First and foremost we recommend purchasing a ham that is free of antibiotics and nitrates. After that you can choose between bone-in, semi-boneless or bone-in. We used a bone-in spiral sliced ham in this recipe because we REALLY wanted to be able to use the ham bone in other recipes. We also feel like a spiral-cut ham is easy to serve because it is already half-way cut. Beyond this it’s really all about your personal choice.
The ham is already fully cooked so the only cooking task here is to “warm” it up and make the glaze. It is recommended that you heat up a fully-cooked ham to 140ºF (we use our kitchen BFF, the Thermapen). If this is your first time cooking a ham you may be surprised about how long the cooking time is! It takes a while to reach the 140ºF temperature because most of the time these whole hams are large in size! Our 10 pound ham took about 3 hours to fully cook. So while this recipe is not hard to make, it takes a little bit of time so plan accordingly.
How do you make a glazed ham
To make our Maple Glazed Ham:
First heat up the ham, which is covered in foil, in a roasting rack/pan with water in the bottom to help keep the moisture in. Cook for about 2-1/2 hours, or until the ham is about 120ºF.
While that is in the oven you combine all the glaze ingredients in a saucepan and bring it to a boil.
Around the 2-1/2 hour mark take out the ham to glaze and return to the oven for 30 minutes or so. The ham is done when the glaze is nice and sticky and that ham has reached an internal temperature of 140ºF.
Let the ham rest for about 20 minutes before serving. You can serve with additional glaze if you desire.
Want a FREE ham?
New customers who sign up for their first box will receive a free 4 lb. Spiral Ham in their first order!!
About the Ham: ButcherBox ham is a fully cooked, hickory smoked, uncured, bone-in spiral ham. It’s free of nitrates, casein, and gluten. It’s non-GMO verified, vegetarian fed, and no antibiotics and growth promotants ever!
P.S. If you would like to receive your box before the Christmas holiday, you need to order before 12/17!
Let ham sit at room temperature for about 1 hour before starting.
Pre-heat oven to 325ºF and place an oven-safe rack inside a roasting pan. Place enough water to come up about ¼” in roasting pan.
Place the ham fat side up on the rack. Score the ham diagonally with a sharp knife, and cover tightly with foil. Place in oven and bake for 2-½ hours, or until the ham registers an internal temperature of about 120ºF.
Remove ham from oven and remove foil. Brush the top of the ham liberally with maple glaze and return to the oven for about 30 minutes, or until the ham has reached an internal temperature of at least 140ºF.
When ham has reached the correct temperature remove from oven, and glaze the ham one more time. Let sit for 20 minutes before slicing and serving.
Buy a good quality ham at Whole Foods or ButcherBox
If you have a different sized ham, simply change the cooking time. You want to be cooking the ham about 18-20 minutes per pound.
Loading nutrition data...