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Nutrition Facts
Serving Size 1 (138g) Recipe makes 6 servings The following items or measurements are not included below: unpopped popcorn
Calories 494
Calories from Fat 209		(42%)
Amount Per Serving		%DV
	Total Fat 23.2g	35%
	Saturated Fat 14.6g	73%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 520mg		21%
Potassium 192mg		5%
Total Carbohydrate 75.9g		25%
	Dietary Fiber 0.0g	0%
	Sugars 55.5g
Protein 0.2g		0%
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Maple Popcorn

Recipe #290703 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ~jus~
Mar 7, 2008

Recipe from James McNair, which he says is a local Vermont tradition.

1
Pop the popcorn according to your favourite method and set aside in a large bowl.
2
Preheat oven to 200°F.
3
In a large saucepan melt the butter over medium-high heat.
4
Add the maple and corn syrups, salt and cream of tartar and mix well.
5
Cook, without stirring, until the mixture registers between 234 and 240 F (soft-ball stage) on a candy thermometer.
6
Remove from the heat and quickly stir in the baking soda.
7
Pour the syrup over the popcorn and stir to coat thoroughly.
8
Distribute the popcorn equally between two baking sheets.
9
Bake, stirring several times, until dry and crispy, about one hour.
10
Cool completely before storing in an air-tight container.