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.