As we close in on Thanksgiving, I want to take a few minutes to express my gratitude to some wonderful people.

I’m thankful for Kristi.
If she reads this post, she may be surprised to discover that her question about spices, asked mostly in passing, was the encouragement I needed to pick myself up, get back in the kitchen and start blogging again.

I’m thankful for Sally and Roger.
Of all the virtues I could list about these two, I will just mention the one that is most relevant to this post; they know how to throw a party. Their most recent party, a potluck, was a good excuse to work up a new recipe (which we’ll eventually get to, I promise.)

I’m thankful for Will.
Let’s be honest; I try really hard to impress him. So many times, I have pushed myself just a little further because of him. At Roger and Sally’s party, I held my breath as Will sampled my contribution to the potluck: Coriander Maple Corn. His response: “this is actually really good.” I turned to goo.

I’m thankful for Olive.
She showed me that one’s day job need not interfere with one’s dream.

I’m thankful for James.
He is a shining example of what it means to dedicate oneself to excellence. Many years ago he challenged me to give my best to even the smallest and most insignificant of projects. I am working to make this a way of life.

I am thankful for Nate.
He held me, prayed with me, comforted me and encouraged me as I worked through a difficult career transition that threw me off my stride and knocked me off my feet. Cue Bette Middler; he helped me rediscover joy.

And now, here is the recipe that was inspired by Kristi, Sally, Roger, Will, Olive, James and Nate. I hope you enjoy it!!

Coriander Maple Corn

3 ½  Tbs. whole coriander seeds
1 ½ tsp. black peppercorns
12 whole cloves
1 cup popcorn kernels
¾ cup grade B maple syrup
¼ cup light corn syrup
1 cup maple sugar
1 cup salted butter
1 tsp. sea salt
½ tsp. baking soda
2 tsp. vanilla

Popping corn

While you may use microwave popcorn (natural, unbuttered) for this recipe, I recommend popping the corn on your stovetop instead. This gives the popcorn a nice toastiness  you just don’t get from the microwaved stuff. I won’t bore you with instructions on stovetop popcorn. You’ll find a really good tutorial here. (skip the salt, as you’ll be adding it to the corn later.)

Prep

Measure and set aside all ingredients.
Line two baking sheets with parchment.
Read all instructions.

A note about tools

Be sure to use either a silicone scraper or wooden spoon for stirring. The success or failure of this recipe depends on preventing crystallization of the caramel. Silicone and wood discourage crystal formation more than metal.

Onward

1) Grind spices. I use a dedicated coffee grinder for this. You can also use a pestle and mortar, but it is harder to get a really fine grind this way.

2) Preheat oven to 250°.

3) In a heavy, 3 qt. sauce pan, melt butter over low heat, add maple sugar and stir until combined.  Let the maple sugar dissolve a bit before adding remaining ingredients.

2) Add maple syrup, corn syrup, and ground spices. Stir just until combined.

3) Bring ingredients to a boil undisturbed over medium heat to 250°.

4) Remove candy thermometer then add baking soda and vanilla. The mixture will foam. Let this foaming subside a bit.

5) Pour the caramel over the popcorn.

6) Fold the caramel into the popcorn, making sure the corn is coated evenly. The caramel should be smooth and shiny. Here is a good explanation of how to prevent crystal formation.

7) Spread popcorn onto baking sheets and place in oven.

8) Bake for 45 minutes, turning corn every 15 minutes.

9) Before you put the corn in the oven for the third time, sprinkle with sea salt.

10) Remove corn from oven and let cool thoroughly before placing in an airtight container.

Thanks to Nate for another stunning picture.  I married well, folks.