It is maple syrup season here in New Hampshire, and we have maple sugar shacks practically around every bend. Some fancy, some not so fancy, but the outcome is still delicious maple syrup. Come with me to one of my favorite sugar shacks, and let’s make some scrumptious maple popcorn. It is by far one of my favorite treats.
Note: It is easier to make this recipe if you have a candy thermometer!
6 cups popped popcorn
1 cup maple syrup
1/2 cup vegan margarine (earth balance)
1 teaspoon vanilla
a pinch of salt
In a medium size pot add all of the ingredients. Attach a candy thermometer to the side of the pot making sure that the bottom of the thermometer is not touching the bottom of the pot! Bring the mixture to a light boil. Cook until the mixture has reached the hard ball stage (250-260 degrees F). If you do not have a candy thermometer you can put a drop of the mixture into ice water until it forms a soft ball… then it is ready.
Caution: This mixture is very hot. Proceed with caution. Work quickly.
Pour over the popcorn and stir quickly (it helps to have one person pour and the other stir), spread on a silicone baking mat in a rimmed baking tray, and bake at 275F until the popcorn is crispy (about 45-60 min), stirring every once in a while! Keep an eye on the popcorn, as you do not want it to burn. Enjoy!