Maple popcorn

Yield: 16 Pieces

Measure Ingredient
-Sue Woodward
1 cup Maple syrup
3 tablespoons Butter
1 teaspoon Vanilla
8 cups Popped corn

Lightly butter a 9"x13" baking pan. Set aside. In a heavy saucepan, combine maple syrup and butter. Bring mixture to a boil. Cook, stirring occasionally, until a candy thermometer reaches 275~ (syrup separates into hard, but not brittle, threads when dropped into very cold water). Remove from heat; add vanilla extract. Pour over popcorn. Pack the mixture lightly into the prepared pan; let cool completely. Cut into small squares.

Source: Theatre Popcorn Popper leaflet From: Suewoodward

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