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Dharma Kitchen


French Toast Popcorn

Carrie H

Popcorn is one of our favorite snacks around here. If I'm not careful, I can eat a whole bowl of it in one setting. However, it's like anything else: if you know what's in it because you've made it yourself, and you've put good things in it, then it's not something to be ashamed of!

We were running low on after school snacks, so I thought I'd whip up some popcorn. I initially promised the kids cinnamon popcorn, and then remembered that one of my favorite combos involves coconut oil and maple syrup. I thought--hmm, French toast popcorn?  So I swapped out butter for the oil but you can do as you like if you want to make this vegan, or just don't want butter. I also had some cinnamon vanilla sugar on hand, so I used that, but you could use something similar.

The beautiful makings of French toast popcorn. 

The beautiful makings of French toast popcorn. 


It scarcely seems like something you'd need a recipe for, but here's what I did. 


  • 1/2 cup popping corn, preferably organic (I used some from Castle Valley Mills)
  • 2 T. unsalted butter melted
  • 2 T. maple syrup
  • 1/2 tsp. cinnamon
  • 1 tsp. sugar
  • Lots of freshly ground pink Himalayan sea salt

Pop the corn the way you like. I have an air popper, so while that's going and I've set a bowl under it to catch it as it flies out, I get to work on the toppings.

Melt the butter and then add the maple syrup, cinnamon, sugar and lots of sea salt, in a little bowl. Stir it all together. 

When the popping has slowed down to one pop every  five to ten seconds, you can safely stop the process. Drizzle the toppings over the popcorn and toss gently with a rubber spatula or use your clean hands. 

This is so good, it won't last long, but should you desire to store some of this, it'll keep for a few days in a tightly sealed container or in a zip-top plastic bag. 


What's your favorite way to dress up popcorn, beyond the classics?