Think caramel corn, but with the flavor of maple syrup and you have maple popcorn. And maple popcorn is so good!
I made a batch of this maple popcorn a few weeks ago and it was gone in no time. If I want any to give away, I will have to make this again and make a huge batch of it. It really was that good.
All I did for this was take a classic caramel corn recipe and adapted it using maple syrup. Several years ago I shared my husband’s grandmother’s recipe for caramel corn. It is a favorite with the whole family and even my sisters now make the recipe. It is a classic, old fashioned, recipe for caramel corn and is so good, but I wanted to change it up a little and thought maple syrup would be the perfect way.
For this maple popcorn I simply adapted that recipe for caramel corn, by using maple syrup instead of corn syrup. I was not sure it would work in this recipe, but I thought it was worth trying and I am so glad I did.
What I got is a new family favorite, in fact I think I like the maple version a little better than the original version.
The maple in it gives it a nice depth of flavor that is different than your normal caramel corn.
The only difference, besides the taste, that I noticed in how the original recipe and the maple version turned out was the color. The corn syrup in the original recipe makes it shiny and pretty. The maple version has a more dull and less pretty look, however the taste more than makes up for that.
If you like real maple syrup, this is a must try for the holidays.
- 6 quarts of popped popcorn
- 2 cups brown sugar
- 1/2 cup real maple syrup
- 1 cup butter
- 1/8 teaspoon cream of tarter
- 1/2 teaspoon baking soda
- 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.
- Pour over corn and stir well. The maple sauce should coat the popcorn.
- Spread onto 2 foil-lined baking sheets or use silpat mats. Bake at 200 degrees for 1 hour. I rotate the sheets around and stir the caramel corn after 30 minutes and then bake 3o minutes more. 1 hour total should be enough.
- This is not crisp when you first take it out. It will harden up some as it cools on the sheets. Break up place in a bowl and serve.
Amount Per Serving: Calories: 374Total Fat: 21gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 8gCholesterol: 41mgSodium: 305mgCarbohydrates: 48gFiber: 2gSugar: 38gProtein: 1g
Nutritional values are approximate and aren't always accurate.