Source: Culinary Institute of New Orleans

Serves 4

1/4 cup popcorn kernels
1/4 cup firmly packed brown sugar
1 tablespoon pure maple syrup
1/4 cup water
2 tablespoons coconut, grated
4 tablespoons almond flakes
1 teaspoon cinnamon

Pour the popcorn into an already heated hot-air popcorn popper and start popping, allowing the popped kernels to fall into a large bowl. Set aside.

In a large skillet over medium heat stir the brown sugar, maple syrup and water until it comes to a boil. Reduce to a thick syrup (soft-ball stage on a candy thermometer). Test a drop of syrup in cold water. It should form a ball that flattens when removed and pressed between your fingers. Mix in the coconut and almonds. Pour the topping over the popcorn, stirring gently to flavor each kernel. Sprinkle with the cinnamon. As it cools, the topping will harden. Before it cools completely, use your fingers to separate the popcorn kernels.