MAPLE CRUNCH POPCORN
For a snack that's sure to bring smiles, try this medley of popcorn and pecans covered in a sweet and buttery coating.-Elmira Trombetti, Paducah, Kentucky
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 3-1/2 quarts.
Number Of Ingredients 8
Steps:
- Place popcorn and pecans in a large bowl; set aside. 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. Store in airtight containers.
Nutrition Facts : Calories 270 calories, Fat 19g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 205mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
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 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 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 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.
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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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