Maple Popcorn Caramel Crunch
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.
Servings: 10 cups (2.5 L)
Ingredients:
| 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% |
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10 cups (2.5 L) freshly popped popcorn 2.5 L (about 1/2 cup/125 mL kernels)
1-1/2 cups (375 mL) pecan halves
1-1/3 cups (325 mL) granulated sugar
1 cup (250 mL) butter
1/4 cup (50 mL) maple syrup
1/4 cup (50 mL) corn syrup
1/4 tsp (1 mL) salt
1 tsp (5 mL) 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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