Photo of Maple-glazed popcorn snack mix by WW

Maple-glazed popcorn snack mix

Total Time
23 min
8 min
15 min
This sweet and crunchy snack will last up to two weeks in a tightly covered container, so make a batch to have at the ready—it takes about 20 minutes. Just as in candy making, the success of this maple glaze depends on the accurate temperature of the syrup during cooking. Use a candy thermometer to determine the stage of hardness—don’t use guesswork or rely on cold water tests you might find in older cookbooks. If you have an old candy thermometer, check its accuracy by placing it in boiling water for three minutes. If the thermometer reads 212°F it is still fine to use.



1½ oz, coarsely chopped

Plain air popped popcorn (prepared without oil)

6 cup(s)

Puffed wheat cereal

2 cup(s), use a seven-whole-grain and sesame cereal (kashi)

Packed light brown sugar

½ cup(s)

Maple syrup

¼ cup(s)

Ground cinnamon

¼ tsp

Unsalted butter

1 Tbsp


  1. Preheat the oven to 350°F. Toast the almonds in a single layer on a small baking sheet until just golden and fragrant, 4–5 minutes. Transfer the almonds to a plate to cool. Reduce the oven temperature to 250°F.
  2. Spray a large baking sheet and a glass baking dish or bowl with non­stick spray. Combine the popcorn and cereal in the baking dish. Place in the oven to warm.
  3. Combine the brown sugar, maple syrup, and cinnamon in a small non­stick saucepan. Bring to a boil over medium heat. Cook until the mixture reaches 250°F on a candy thermometer (hard ball stage). Stir in the ­butter and cook until the mixture reaches 280°F (hard crack stage).
  4. Remove the popcorn mixture from the oven. Quickly and carefully pour half the glaze over the mix, tossing with a metal spoon. Sprinkle the nuts over the mix and pour on the remaining glaze, tossing to coat evenly. Spoon the mixture onto the sprayed baking sheet, spreading out and breaking into small clumps. Cool completely, then store in an airtight container. Yields 3/4 cup per serving.