Description
This variation on caramel corn is light and crunchy. If you like your popcorn loaded, you can double the coating and increase the baking time to 45 minutes. But I’m pretty confident this version will do, since the lighter the coating, the more you can eat.
Ingredients
6 cups (1.5 L) popped popcorn (see Tips)
1⁄2 cup (125 mL) pure maple syrup
1⁄4 cup (60 g) salted butter
Instructions
Preheat the oven to 275°F (135°C).
Place the popcorn in a very large heatproof bowl, allowing plenty of room to toss when coating. (If you don’t have one large enough, divide the popcorn between two bowls.)
In a medium saucepan, combine the maple syrup, butter and a pinch of salt. Bring to a boil over medium heat, stirring constantly. Continue boiling, without stirring, until a candy/deep-fry thermometer reads 260°F (125°C) or a drop in a glass of ice water forms a ball that holds its shape but is still soft when pressed with your fingers.
Drizzle the hot syrup over the popcorn, stirring constantly to coat the popcorn evenly. Spread the popcorn on the prepared baking sheet.
Bake on the middle rack of the preheated oven until the popcorn is crispy, about 30 minutes, stirring after 15 minutes.
Let cool slightly on the baking sheet before breaking apart the popcorn, about 15 minutes. Eat warm or let cool completely.
Notes
For 6 cups (1.5 L) popped popcorn, start with about 1⁄4 cup (60 mL) kernels.
Leftover popcorn can be stored in an airtight container at room temperature for up to 2 weeks.
Courtesy of THE 3-INGREDIENT BAKING BOOK by Charmian Christie © 2019 www.robertrose.ca Reprinted with permission. Available where books are sold.
Keywords: maple syrup, popcorn,