Maple Popcorn Recipe Homemade Sweet & Crunchy Fall Snack

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3 Melt maple syrup and butter in a pot. 4 Put the fully-popped popcorn it in a bowl with the pecans and toss them with the melted butter and maple. Sprinkle on salt to your liking. 5 Spread the popcorn on a tray lined with parchment paper and put in the oven. Gently bake the popcorn until the maple is glazed onto it, about 5-10 minutes.

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Preheat the oven to 275°F (135°C). Place the popcorn in a very large heatproof bowl, allowing plenty of room to toss when coating. (If you don't have one large enough, divide the popcorn between two bowls.) In a medium saucepan, combine the maple syrup, butter and a pinch of salt.

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Line a baking sheet with wax paper. Place popcorn in a large bowl, then set aside. In a medium saucepan, combine the sugar, butter, maple syrup, corn syrup and salt. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in maple flavoring and chopped pecans.

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In a large heavy saucepan, combine the sugar, butter, maple syrup, corn syrup and salt. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in maple flavoring. Quickly pour over popcorn mixture and mix well. Transfer to baking sheets lined with waxed paper to cool. Break into clusters.

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directions. Heat maple syrup over medium heat until syrup reaches 236 degrees F. on a candy thermometer. Lightly oil large mixing bowl. Mix popcorn, nuts and syrup with lightly-oiled spoon. When mixture cools, break off and eat.

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Instructions. Place popped popcorn into one very large bowl or pan or 2 medium to large bowls. In a pan bring the brown sugar, maple syrup, butter, and cream of tarter to a boil. Boil for 5 minutes. Stir in the baking soda quickly and remove from heat, this will bubble and foam up some after you put in the baking soda.

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Instructions. Pop the popcorn according to manufacturer's instructions and allow it to cool. In a large pot, heat the brown sugar, maple syrup and spice mix over medium heat. Stir in the butter until it is melted and everything is blended. Add the nuts and the popcorn and still well until mixed.

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Set the popcorn aside. Heat the maple syrup. Add the maple syrup to a medium saucepan and heat it over medium heat. Once it starts to boil and some foam/bubbles form, let it boil for 3 minutes. Coat the popcorn. Pour the hot maple syrup over the popcorn as you stir to coat the popcorn evenly. Bake the popcorn.

Maple Popcorn Recipe Homemade Sweet & Crunchy Fall Snack

Instructions. Pop popcorn in a hot air popcorn popper. In a small saucepan, over medium heat, melt butter. Once butter is melted add maple syrup. Stir to combine and heat syrup through just until it starts to bubble. Take off heat and stir in vanilla and cinnamon. Pour over popcorn and quickly toss to coat.

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In a medium size pot add all of the ingredients. Attach a candy thermometer to the side of the pot making sure that the bottom of the thermometer is not touching the bottom of the pot! Bring the mixture to a light boil. Cook until the mixture has reached the hard ball stage (250-260 degrees F).

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Lightly butter or oil the inside of a bowl or casserole dish large enough to hold the popcorn. Butter a large mixing spoon. Set aside. Place maple syrup, in a heavy-bottomed, non-reactive saucepot over medium-high heat. Bring to a boil, reduce heat to medium low and continue boiling until the mixture reaches 236 degrees on a candy thermometer.

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1. Grease a large bowl with butter or oil. Simply grease the inside of a large bowl butter or oil and set your bowl aside for the time being. 2. Heat up a medium sized saucepan. Next, head up a medium-sized saucepan and pour your 1/2 of cup of authentic Canadian maple syrup into your saucepan.

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Instructions. Place the popped popcorn in a large bowl and set aside. Prepare a baking tray with baking paper and set aside. In a small saucepan or pot add the maple syrup and on a low heat bring it to a simmer. Simmer for 3 minutes on a low heat. Remove from the heat and add the vanilla essence and stir to combine.

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Measure the popped popcorn in a large metal pot or very large bowl (metal). Set aside. 3. In a large saucepan, combine butter, maple syrup, and salt, whisking until well combined. 4. Bring to a boil over medium-high heat, stirring constantly. Once boiling, allow to boil for 7 minutes - stirring frequently - and then remove from heat.

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While the popcorn is popping, heat the butter and 1/4 cup maple syrup in a small pot over medium low heat. Once it comes to a boil, reduce it to a simmer and simmer for 2 minutes. Watch it carefully and turn down the heat if needed so it doesn't burn. It will begin to foam as it heats.

Maple Popcorn Recipe Homemade Sweet & Crunchy Fall Snack

Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream.