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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Recipe from James McNair, which he says is a local Vermont tradition. Ingredients:
1 cup unpopped popcorn |
3/4 cup unsalted butter |
1 1/2 cups pure maple syrup |
1/2 cup light corn syrup |
1 teaspoon salt |
1/4 teaspoon cream of tartar |
1/2 teaspoon baking soda |
Directions:
1. Pop the popcorn according to your favourite method and set aside in a large bowl.
2. Preheat oven to 200°F.
3. In a large saucepan melt the butter over medium-high heat.
4. Add the maple and corn syrups, salt and cream of tartar and mix well.
5. Cook, without stirring, until the mixture registers between 234 and 240 F (soft-ball stage) on a candy thermometer.
6. Remove from the heat and quickly stir in the baking soda.
7. Pour the syrup over the popcorn and stir to coat thoroughly.
8. Distribute the popcorn equally between two baking sheets.
9. Bake, stirring several times, until dry and crispy, about one hour.
10. Cool completely before storing in an air-tight container.
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