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Yield: 24 servings
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Ingredients:
| 3 Tbsp |
canola oil |
45 mL |
| 1/2 cup |
popcorn kernels |
125 mL |
| 1/4 cup |
maple syrup |
50 mL |
| 1 cup |
brown sugar |
250 mL |
| 1/4 cup |
canola oil |
50 mL |
| 1/4 cup |
light corn syrup |
50 mL |
| 2 tsp |
vanilla |
10 mL |
Directions:
1. Pour 3 Tbsp (45 mL) canola oil into a 4 quart (3.8 litre) pot.
2. Add popcorn kernels and cover with lid left slightly ajar to allow stem to escape.
3. Place pot over high heat. Cook popcorn until popping sounds slow. Remove from heat.
4. Pour into large bowl.
5. In a medium sized pot over medium heat, combine maple syrup, brown sugar, canola oil and corn syrup. Heat until candy thermometer reaches 225°F (110°C). Stir in vanilla.
6. Pour over popcorn and mix quickly.
7. Store in air tight container. It will keep for 3 days.
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