Step 1

Preheat oven to 250 °F (125°C) and line a baking sheet with parchment paper, set aside.

Step 2

Heat the oil. Add the oil to a large, heavy-bottomed pot (I used my Instant Pot) and heat it over medium-high heat for about 30 seconds.

Step 3

Pop the popcorn kernels. Once the oil is hot, add the popcorn kernels and cover the pot with a lid. Wait about 20-30 seconds, and the kernels will start to pop. Shake the pot from time to time to make sure all the kernels pop.

Step 4

Remove from heat. Once the popping has slowed down, remove the pot from the heat and let it sit for another minute. Add the salt and toss to coat. Set the popcorn aside.

Step 5

Heat the maple syrup. Add the maple syrup to a medium saucepan and heat it over medium heat. Once it starts to boil and some foam/bubbles form, let it boil for 3 minutes.

Step 6

Coat the popcorn. Pour the hot maple syrup over the popcorn as you stir to coat the popcorn evenly.

Step 7

Bake the popcorn. Transfer the popcorn to a baking sheet lined with parchment paper and bake for about 30 minutes at 250°F (125°C). This step will make the popcorn crunchy and allow the maple syrup to harden.

Step 8

Let cool. Remove from the oven and let cool for a few minutes. The popcorn will become crunchy as it cools.

Step 9

To store: This popcorn will stay crunchy for up to 1 week if stored in an airtight container at room temperature.