Yield: 8 to 12 cups
|¾ cup||Maple syrup|
|3 tablespoons||Butter (see note)|
|2 tablespoons||Sucanat (opt., see note)|
|¼ teaspoon||Baking soda|
|½ cup||Nuts (opt., adds fat)|
|8 cups||(to 12) Popped popcorn (see note)|
SHARED BY IRIS GRAYSON
Preheat oven to 300 degrees.
Combine syrup, butter, Sucanat and salt in saucepan until butter is melted. Boil without stirring 3 minutes.
Remove from heat and stir in baking soda and vanilla (add nuts if using).
Pour over popcorn. Mix well. Place on 2 large cook sheets.
Bake for 15 minut4es. Cool. Break into pieces. Freezes well.
~ Butter is easier to digest than margarine. Can be reduced to 1 tablespoon.
~ Sucanat is a natural sweetener found in health food stores. Can be omitted.
~To save time, purchase a 16-ounce bag of pre-popped plain popcorn.
Source: Nicola B. Godfrey, Copley News Service in THE NEWS TRIBUNE, 11/95.
Submitted By IRIS GRAYSON On 12-11-95