Maple and Za'atar Kettle Corn (Popcorn)

Step 1: Melt ghee (or clarified butter) in a large pot (with a lid) over medium-high heat. (Make sure entire bottom of pan is coated the butter).

Step 2: Add a few popcorn kernels. As soon as they begin to pop, add remaining kernels, cover, and cook, vigorously shaking pan to keep kernels moving so that they don't burn, until just-added kernels begin to pop. Remove lid and drizzle in maple syrup.

Step 3: Immediately cover pan and continue to cook popcorn, shaking pan, until most of the kernels have popped and the rate of popping has significantly slowed down (you should only hear an occasional pop), about 4 minutes. Don't worry if all the kernels don't pop (it's normal).

Step 4: Carefully transfer popcorn to a large bowl, sprinkle Za'atar, Aleppo pepper, and salt over all. Toss popcorn with a wooden spoon to coat.

NOTE: Kettle corn can be made 5 days ahead, as long as it's stored in an airtight container at room temperature.