3. Maple Syrup, Light Brown Sugar, and Butter: These three are basic yet essential glaze ingredients that need your attention. The molasses from the brown sugar will give your glaze a golden caramel color and add depth to the maple syrup. Mixed with butter, these three will make your popcorn sticky, sweet, and oh-so rich! When it’s time to mix them all together in a saucepan, make sure not to burn it unless you want your popcorn to taste burnt and bitter!
In case you’re missing some ingredients, feel free to use honey and corn syrup are a great maple syrup alternatives. Dark brown sugar also works as a light brown sugar replacement. If you can’t get your hands on both, white sugar will work as well, only that you’ll get a sweeter glaze.
4. Baking soda and salt: Glazes need salt too because it will enhance the sweetness and block out any bitterness that your mixture may have.
On the other hand, we may not be baking anything but a dash of baking soda is key to adding that delectable gloss over your popcorn. If baking soda is not accessible to you, ¾ tsp. baking powder should also work for this recipe.
5. Mixed nuts (Optional): We’re doubling down on the crunch by adding mixed nuts into the recipe. I used peanuts and pecans, but you can also add in walnuts, almonds, and even cashews. Be mindful of friends or family who have a peanut allergy and will be eating with you! You can always make two batches, one with nuts, and another without ‘em, so everyone can still enjoy the sweet and umami-filled maple furikake popcorn.