This post is sponsored by Coca-Cola.

I am a popcorn fiend. Next to potato chips it's probably my favorite snack. Add some rosemary and chipotle spice to it, and oh my gosh you have the best darn popcorn you have ever tasted. Once I start eating it I can't stop. If you're looking to add some spice to your average movie night snacks give this recipe a whirl. Pair it with some Coca-Cola and mini jalapeno pigs in a blanket for a tasty movie night.

Inspired by Ina Garten & adapted by Nicky Vender

1/3 C Maple Syrup
1/4 C Brown Sugar
3 tbsp fresh orange juice
3 tbsp fresh rosemary, minced (divided)
2 tsp chipotle powder
Canola Oil
2 c mixed nuts
2 tbsp melted butter
3 bags plain popcorn, popped (about 39 cups)

Preheat over to 350 degrees. In a small bowl, whisk maple syrup, sugar and orange juice, 2 tbsp of rosemary and chipotle powder. Lightly coat a large cookie sheet with canola oil and pour the nuts onto it. Take 1/3 cup of the rosemary chipotle sauce, pour over the nuts and toss until evenly coated. Spread nuts into a single layer. Toast in the oven for 15 minutes, stirring every 5 minutes and add the remaining 1 tbsp of rosemary at the 10 minute mark. When done cooking, remove from oven and use a spatula to place nuts onto parchment to cool. Next, ad the melted butter to the remaining chipotle sauce and stir. Drizzle over popcorn and stir gently to coat. Finally, add the toasted nuts and toss to combine. Feel free to add a bit more minced rosemary if desired!

Photos by Melissa Jill