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
Details
Preparation time 30mins
Cooking time 60mins
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.
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