MAPLE POPCORN
This is from the issue of April 2007 of Coup de Pouce. This gives a lot of popcorn. But it's good up to 1 week at room temperature.
Provided by Boomette
Categories Lunch/Snacks
Time 27m
Yield 10 cups
Number Of Ingredients 8
Steps:
- In a greased large roasting pan not too deep, mix popped popcorn and pecans. Set aside.
- In a large saucepan with thick bottom, mix sugar, butter, maple syrup, corn syrup and salt. Bring to boil at medium heat. Let simmer, always stirring, 10 to 12 minutes or until a candy thermometer reaches 300 F (149 C). Remove from the heat. Add maple extract and stir. Pour the mixture on the plain popped popcorn and stir to coat well. Let cool. Break off and it's ready. (you can do this in advance and put it in an hermetic container. It will be good up to 1 week at room temperature.
Nutrition Facts : Calories 453.2, Fat 30.6, SaturatedFat 12.7, Cholesterol 48.8, Sodium 222.2, Carbohydrate 46.6, Fiber 2.7, Sugar 34.4, Protein 2.7
MAPLE POPCORN
Make and share this Maple Popcorn recipe from Food.com.
Provided by MsBindy
Categories Lunch/Snacks
Time 25m
Yield 10 cups
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 150.2, Fat 4.2, SaturatedFat 0.4, Sodium 3.6, Carbohydrate 28, Fiber 1.4, Sugar 19.4, Protein 1.8
MAPLE-BACON POPCORN
Provided by Ayesha Curry
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook the bacon in a large nonstick skillet over medium heat until crisp. Drain on paper towels, then crumble finely. Pour the fat from the skillet into a spouted measuring cup. Add vegetable oil as needed to make 1/4 cup fat; if there is more than 1/4 cup bacon fat, pour off the extra. Set the skillet aside.
- Pour the bacon fat into a stockpot (12-quart or larger) over medium heat. Add a few popcorn kernels; when they begin to sizzle, add the remaining kernels and shake to coat in the oil. Cover the pot and cook, shaking frequently, until the popping has almost stopped (a pop every second or two), about 5 minutes. Remove the pot from the heat and keep covered.
- In the skillet used for the bacon, melt the butter and maple syrup over medium-low heat, stirring to loosen any browned bits on the bottom of the skillet. Stir in the crumbled bacon and then pour the mixture over the popcorn; toss well to coat all of the kernels. Season with salt and toss again. Serve immediately.
MAPLE-NUT POPCORN
What's a party without popcorn? This recipe has a great maple flavor that candy-coats the popcorn. For added crunch there is a variety of nuts and you won't miss the hint of spice. I can eat my weight in this stuff.
Provided by Kelsey Nixon
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the popcorn, mixed nuts, salt, paprika and cayenne pepper in large serving bowl.
- Line a large baking sheet with aluminum foil and coat with nonstick spray.
- Melt the butter in a heavy-bottomed saucepan over medium-high heat. Pour in the maple syrup and continue cooking until the mixture reads 275 degrees F on a candy thermometer, about 15 minutes.
- Carefully pour the mixture over the popcorn and nuts. Toss, using a spoon that has been coated in nonstick spray, to coat the popcorn evenly with syrup. Allow the popcorn to cool before serving
PEANUT MAPLE POPCORN
Provided by Food Network
Time 30m
Yield 10 cups
Number Of Ingredients 6
Steps:
- HEAT oven to 250 degrees F.
- COMBINE sugar and syrup in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Blend in peanut butter and vanilla.
- PLACE popped popcorn and peanuts in a large bowl. Pour peanut butter mixture over popcorn, stirring until coated.
- PLACE popcorn in a single layer on a foil-lined cookie sheet. Bake 10 minutes, stirring after 5 minutes. Remove from oven and cool.
MAPLE PECAN POPCORN
Categories Candy Nut Super Bowl Thanksgiving Kid-Friendly Quick & Easy Back to School Pecan Fall Maple Syrup Candy Thermometer Gourmet Small Plates
Yield Makes about 10 cups
Number Of Ingredients 7
Steps:
- Toss together pecans and popcorn in a large bowl.
- Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon.
- Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Add syrup and salt, then boil, without stirring, until mixture registers 300°F on thermometer, 15 to 20 minutes.
- Pour syrup over pecans and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan. Cool completely, then break into bite-size pieces.
MAPLE PECAN POPCORN
What could be more American than candy corn? Try maple pecan popcorn treats, for starters. They're made with three ingredients-maple syrup, pecans, and popcorn-that originated in the New World.
Provided by Melissa Roberts
Categories Kid-Friendly Halloween Pecan Party Maple Syrup Candy Thermometer Butter Gourmet
Yield Makes about 10 cups
Number Of Ingredients 7
Steps:
- Toss popcorn and pecans in a large bowl.
- Line bottom of a 17-by 11-inch 4-sided sheet pan with foil, then lightly oil foil.
- Melt butter in a small heavy saucepan over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 300°F, 15 to 20 minutes.
- Pour syrup over pecans and popcorn, stirring briskly with a lightly oiled spoon or silicone spatula to coat, then immediately spread popcorn in pan in 1 layer. Cool completely, then break into bite-size pieces.
MAPLE POPCORN
Make and share this Maple Popcorn recipe from Food.com.
Provided by jus2470
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pop the popcorn according to your favourite method and set aside in a large bowl.
- Preheat oven to 200°F.
- In a large saucepan melt the butter over medium-high heat.
- Add the maple and corn syrups, salt and cream of tartar and mix well.
- Cook, without stirring, until the mixture registers between 234 and 240 F (soft-ball stage) on a candy thermometer.
- Remove from the heat and quickly stir in the baking soda.
- Pour the syrup over the popcorn and stir to coat thoroughly.
- Distribute the popcorn equally between two baking sheets.
- Bake, stirring several times, until dry and crispy, about one hour.
- Cool completely before storing in an air-tight container.
Nutrition Facts : Calories 494.3, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 520.5, Carbohydrate 75.9, Sugar 55.5, Protein 0.2
MAPLE BACON POPCORN
Make and share this Maple Bacon Popcorn recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a skillet until crispy, and once cooled, crumble it up. Reserve the bacon drippings.
- In a medium (2 quart) saucepan combine 2 tablespoons of bacon drippings and three kernels of popcorn; place on a tight-fitting lid and cook over medium heat. When you hear the three kernels pop, it is time to add the rest of the popcorn inches Gently shake the pot as the popcorn cooks and pops. When you hear less than one pop every one to two second, turn off the heat and let the pan sit for one minute. On a large baking sheet (13X18) coated with cooking spray, spread out the popcorn and sprinkle with salt.
- Preheat the oven to 250 degrees. In a medium pot (2 quart) combine brown sugar, maple syrup, and butter. Cook over medium heat, stirring frequently. Sugar mixture should be boiling and will start to thicken when it is ready after about 6-9 minutes. Turn off the heat, and quickly stir in the vanilla and baking soda; the mixture will turn lighter in color and will become foamy.
- Evenly pour the sugar mixture over the popcorn. Sprinkle with the bacon bits. Place the pan into the oven and cook for 30 minutes, stirring every 10 minutes. Let the popcorn cool and harden, break into pieces and store in an airtight container.
Nutrition Facts : Calories 380.9, Fat 27.1, SaturatedFat 11, Cholesterol 45, Sodium 870.6, Carbohydrate 30.5, Sugar 27.9, Protein 4.5
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- Line a baking sheet with wax paper and set aside. Place popcorn in a large bowl then set aside too.
- 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. Quickly pour over popcorn mixture and mix well.
- Transfer to baking sheets lined with waxed paper to cool. Break into clusters. Store in airtight containers.
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