Chili Maple Popcorn

Ingredients

• 10 cups popped popcorn
• 1/2 cup maple syrup
• 1 tbsp salted butter
• 1 tsp ground ancho chili pepper
• 1/2 tsp salt

Directions

1. Preheat oven to 350 °F.
2. Line a large roasting pan with nonstick foil. Place popcorn in prepared pan.
3. Combine syrup, butter, ancho chili pepper and salt in a small saucepan. Bring to a boil over medium heat, stirring frequently. Boil, uncovered, without stirring, for 2 minutes.
4. Pour syrup mixture over popcorn and stir to combine.
5. Bake, stirring once, for 15 minutes or until popcorn is glazed and crisp.
6. Cool in pan on a rack, stirring occasionally. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 6 weeks.