Maple Syrup Popcorn Food

MAPLE-BACON POPCORN

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 POPCORN

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.

MAPLE POPCORN

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.

MAPLE POPCORN

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.

MAPLE BACON POPCORN

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.

MAPLE PECAN POPCORN

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.