Vermont Style Maple Popcorn

By learen

IC cookbook by Bev Laumann

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

Preparation

Step 1

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.