Maple Popcorn [Maple Syrup Caramel Popcorn]
Got some maple syrup on hand and are looking to make something indulgent? Look no further. This maple popcorn is the ultimate caramel corn!
Servings: 18 cups
Calories: 152kcal
Equipment
- Popcorn Maker
- 2 Baking Sheets
- Parchment Paper
Ingredients
- 18 cups Popped popcorn
- ½ cup Butter
- 1 ⅓ cup Maple syrup
- ½ teaspoon Salt
- ½ teaspoon Baking soda
- Crispy Bacon, crumbled optional
- Nuts, options Walnuts, peanuts, and pecans work best, IMHO
Instructions
- Line two cookie sheets with parchment paper. Set aside.
- Measure the popped popcorn in a large metal pot. Set aside.
- In a large saucepan, combine butter, maple syrup, and salt, whisking until well combined. 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.
- Add baking soda, stir well to combine - caramel will foam up a little.
- Pour caramel over popcorn, CAREFULLY stir to coat evenly – Hot caramel is nasty to get burned with!
- If you're adding bacon or nuts, do so now.
- Divide the maple caramel corn between the two cookie sheets, spreading it evenly. Break up large chunks of popcorn, and allow to cool fully.
- Once Maple caramel corn is fully cooled, break into smaller pieces.
- Serve immediately, or transfer to airtight containers for storage. (Note: Don't store the popcorn if you added bacon - eat it right away!)
Notes
Caramel corn is VERY hydrophilic - it attracts water - so if you don't store it in an airtight container, it will draw water from the air and get soggy/sticky
Nutrition
Calories: 152kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 143mg | Potassium: 91mg | Fiber: 2g | Sugar: 14g | Vitamin A: 179IU | Calcium: 28mg | Iron: 1mg