Maple Caramel Corn
Servings
18-20
cups
Servings
18-20
cups
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
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.