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.

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Dori Ross