Yield: 16 Pieces
|1 cup||Maple syrup|
|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