Maple Popcorn Caramel Crunch
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Maple Popcorn Caramel Crunch
This recipe makes 10 cup (250 mL) servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup 50 mL serving: about | - |
| cal | 111 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 50 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 4 |
You won't be able to resist this ultimate in caramel corn. A deep saucepan of about 16-cup (4 L) capacity is the perfect size so the caramel does not boil over. You'll need the full 10 cups (2.5 L) of popcorn to get it evenly coated.
Ingredients
- 10 cups freshly popped corn, 2.5 L (about 1/2 cup/125 mL kernels)
- 1-1/2 cups pecan halves
- 1-1/3 cups granulated sugar
- 1 cup butter
- 1/4 cup maple syrup
- 1/4 cup corn syrup
- 1/4 tsp salt
- 1 tsp maple extract
Preparation
Place popcorn in large shallow greased roasting pan. Break pecans in half lengthwise; add to pan. Set aside.
In large heavy-bottomed saucepan, bring sugar, butter, maple syrup, corn syrup and salt to boil over medium heat; boil, stirring constantly, until candy thermometer reaches hard-crack stage of 300°F (149°C), 10 to 12 minutes. Remove from heat. Stir in maple extract.
Pour over popcorn mixture; stir to coat evenly. Let cool. Break into bite-size pieces. (Make-ahead: Store in airtight container for up to 1 week.)
In large heavy-bottomed saucepan, bring sugar, butter, maple syrup, corn syrup and salt to boil over medium heat; boil, stirring constantly, until candy thermometer reaches hard-crack stage of 300°F (149°C), 10 to 12 minutes. Remove from heat. Stir in maple extract.
Pour over popcorn mixture; stir to coat evenly. Let cool. Break into bite-size pieces. (Make-ahead: Store in airtight container for up to 1 week.)
Source : Canadian Living Magazine: March 2007
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