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Heat oven to 250 °F (120 °C). Cook uncooked popcorn. Put popped corn in a slightly buttered bowl.
In a saucepan, melt butter, add Pure Maple Syrup, brown sugar and salt. Boil without stirring for 5
minutes. Remove from heat. Stir in baking soda and vanilla extract (essence). Pour gradually over popped
corn and mix well. Turn into large roasting pan, bake 1 hour, stirring every 15 minutes. Remove from oven
and cool. |
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Note: Freezing the uncooked popcorn kernels will yield more popped kernels and they will tend to be lighter in texture. |
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