Finally figured out this recipe!
Ingredients
- 18 - 20 c popped popcorn
- 1/2 c butter
- 1 1/2 c 100% maple syrup
- ½ tsp salt
- ½ tsp baking soda
- 1 c favorite nuts optional
Servings: cups
Instructions
- Line two cookie sheets with parchment paper.
- Measure out popped corn between both cookie sheets.
- Watch for and pull out any unpopped kernels
- In a large saucepan, combine butter, maple syrup, and salt, stir to dissolve salt.
- Bring to a boil over medium-high heat, and then boil for 7-10 minutes or until candy thermometer reads between 235-245.
- Take off heat and stir in baking soda.
- Mixture will foam up.
- Carefully pout caramel over popcorn, and nuts if using, gently stirring from bottom to top, trying to get popcorn evenly coated.
- Bake in 230 degree oven for 20 minutes.
- Gently stir and bake another 20 minutes, breaking up larger pieces if desired.
- Let cool completely.
- Store in airtight containers if needed.
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