Vermont Style Maple Popcorn

IC cookbook by Bev Laumann

Vermont Style Maple Popcorn
Vermont Style Maple Popcorn

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c popcorn kernels, unpopped

  • 10

    T butter

  • 1 1/3

    c maple syrup

  • 1/4

    c sugar

  • 1/4

    t salt

  • 1/8

    t baking soda

  • 1/2

    t baking powder

Directions

Make popcorn as you usually would, and spread the kernels out in a single layer on a 12x8 in jelly roll pan that has been coated with PAM. Melt the butter in a saucepan, then add maple syrup, sugar and salt. Using a candy thermometer, heat the mixture to 240 while stirring. Remove from heat and immediately stir in the baking soda and powder. Drizzle the foamy mixture over popcorn. Bake for 1 hour at 200. Remove from oven and let cool for 20 min before removing from cookie sheet. Scrape off with a rubber spatula, or break pieces off. Let dry on a cool surface for several hours or over night. Store in an airtight container.

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