Yields 6 litres of popcorn.

100 ml (1/2 cup) 100% Pure Maple Syrup
225 g (1 cup) butter
450 g (2 cups) packed brown sugar
5 g (1 tsp.) salt
2.5 g (1/2 tsp.) baking soda
5 ml (1 tsp.) vanilla extract (essence)
225 g (1 cup) unpopped corn
1. 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.
  Note: Freezing the uncooked popcorn kernels will yield more popped kernels and they will tend to be lighter in texture.
 
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