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
MethodPlace 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