Maple Popcorn Caramel Crunch Maple Popcorn Caramel Crunch

Image: Yvonne Duivenvoorden | Food Styling: Lucie Richard | Props Styling: Oksana Slavutych

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.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: March 2007



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.)

Nutritional facts Per 1/4 cup 50 mL serving: about

  • Sodium 50 mg
  • Protein 1 g
  • Calories 111.0
  • Total fat 7 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g


  • Iron 1.0
  • Calcium 1.0
  • Vitamin A 4.0
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Appetizers & Snacks

Maple Popcorn Caramel Crunch