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Jacques Chartier/Modat crisps Caramelized popcorn with curry and maple syrup

Recipe inspired by the Imperial Sotolon beer, a creation by François Chartier and partner in crime Stéphane Modat (chef at Fairmont Château Frontenac restaurants). Photo credit: Stéphane Modat, © All rights reserved 2009.

The idea to have some fun reinventing the very American Cracker Jack from our childhood came to us while developing the recipe Chocolate Ganache/Soyable (find it in the book Les Recettes de Papilles et Molécules – Taste bud and Molecules Recipes) which was missing a little crispy element to give some texture to the ganache’s rich smoothness. Because the original Cracker Jack is caramel-based, we opted for maple syrup. The latter being in the same aromatic family as curry, a sotolon compound, the path was forged to bring this treat to life. The beauty of these crisps is that you can keep the stored next to a good beer, like our Imperial Sotolon, for moments when you get intense “munchies” during long movie, hockey, football or Super Bowl nights at home.


  • 75 g (1/3 cup) popping corn
  • 60 mL (1/4 cup) of light maple syrup
  • 1 coffee spoon (5 mL) vegetable oil
  • 1 coffee spoon powdered Madras curry
  • 1 pinch of salt


  1. Heat a large cooking pot with a thick bottom. Add vegetable oil and popping corn.
  2. Cover immediately and shake vigorously to avoid burning the kernels at the bottom.
  3. When all kernels have popped, transfer them into a salad bowl or on a flat surface to remove the unpopped kernels.
  4. In the same warm pot, pour the maple syrup and reduce slightly before adding the popcorn. Stir to cover all kernels.
  5. Transfer the kernels on a flat surface and sprinkle the curry powder and a pinch of slat before separating them using a wooden spoon.
  6. Let the popcorn cool down and enjoy!