Maple Popcorn


 

From Au Pied de Cochon Sugar Shack

2 cups (500 mL) maple syrup

2 tablespoons (30 mL) glucose

1 ½ tablespoons (22 mL) unsalted butter

17 cups (4 L) plain popped popcorn

Line a baking sheet with parchment paper.

In a pot large enough to hold the popcorn with room to spare, bring the maple syrup, glucose syrup and butter to a boil. Continue heating until the mixture reaches 300 F. If the syrup becomes too dark around the pot’s edges, stir it a little toward the end of cooking.

When the mixture reaches 300 F, pour in the popcorn and stir with a rubber spatula until all the popcorn is coated. Transfer the popcorn to the baking sheet and let cool.

Store the popcorn in an airtight container or resealable plastic bags in a dry place. It will keep for about 1 week.

Makes about 6 to 7 servings.

© Copyright (c) The Vancouver Sun

Read more: http://www.vancouversun.com/life/Recipes+Sugar+Shack+maple+mojito+maple+popcorn/6504040/story.html#ixzz1szTyc0NY

Dori Ross

Author