Best Maple Popcorn Recipes

MAPLE CRUNCH POPCORN

Steps:

• Place popcorn and pecans in a large bowl; set aside. In a large heavy saucepan, combine the sugar, butter, maple syrup, corn syrup and salt. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in maple flavoring. Quickly pour over popcorn mixture and mix well., Transfer to baking sheets lined with waxed paper to cool. Break into clusters. Store in airtight containers.

MAPLE PECAN POPCORN

Steps:

• Toss popcorn and pecans in a large bowl.
• Line bottom of a 17-by 11-inch 4-sided sheet pan with foil, then lightly oil foil.
• Melt butter in a small heavy saucepan over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 300°F, 15 to 20 minutes.
• Pour syrup over pecans and popcorn, stirring briskly with a lightly oiled spoon or silicone spatula to coat, then immediately spread popcorn in pan in 1 layer. Cool completely, then break into bite-size pieces.

MAPLE PECAN POPCORN

Steps:

• Toss together pecans and popcorn in a large bowl.
• Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon.
• Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Add syrup and salt, then boil, without stirring, until mixture registers 300°F on thermometer, 15 to 20 minutes.
• Pour syrup over pecans and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan. Cool completely, then break into bite-size pieces.

MARSHMALLOW MAPLE BACON POPCORN BALLS

Steps:

• Toss popcorn, cranberries, and pecans in large heatproof bowl; sprinkle with salt.
• Melt butter in large microwave-safe bowl on high for about 40 seconds. Stir in marshmallows; microwave on high for 1 minute and 15 seconds, stopping once halfway through to stir. Stir until mixture is melted and smooth.
• Pour marshmallow mixture over popcorn mixture, folding with rubber spatula until well-combined. Let cool enough to handle.
• Oil hands; form mixture into 15 evenly-sized balls, pressing firmly.

MAPLE POPCORN

Steps:

• Heat maple syrup over medium heat until syrup reaches 236 degrees F. on a candy thermometer.
• Lightly oil large mixing bowl.
• Mix popcorn, nuts and syrup with lightly-oiled spoon.
• When mixture cools, break off and eat.

MAPLE POPCORN

Steps:

• In a greased large roasting pan not too deep, mix popped popcorn and pecans. Set aside.
• In a large saucepan with thick bottom, mix sugar, butter, maple syrup, corn syrup and salt. Bring to boil at medium heat. Let simmer, always stirring, 10 to 12 minutes or until a candy thermometer reaches 300 F (149 C). Remove from the heat. Add maple extract and stir. Pour the mixture on the plain popped popcorn and stir to coat well. Let cool. Break off and it's ready. (you can do this in advance and put it in an hermetic container. It will be good up to 1 week at room temperature.

MARSHMALLOW MAPLE BACON POPCORN BALLS

Steps:

• Toss popcorn, cranberries, and pecans in large heatproof bowl; sprinkle with salt.
• Melt butter in large microwave-safe bowl on high for about 40 seconds. Stir in marshmallows; microwave on high for 1 minute and 15 seconds, stopping once halfway through to stir. Stir until mixture is melted and smooth.
• Pour marshmallow mixture over popcorn mixture, folding with rubber spatula until well-combined. Let cool enough to handle.
• Oil hands; form mixture into 15 evenly-sized balls, pressing firmly.

MAPLE-BACON POPCORN

Steps:

• Cook the bacon in a large nonstick skillet over medium heat until crisp. Drain on paper towels, then crumble finely. Pour the fat from the skillet into a spouted measuring cup. Add vegetable oil as needed to make 1/4 cup fat; if there is more than 1/4 cup bacon fat, pour off the extra. Set the skillet aside.
• Pour the bacon fat into a stockpot (12-quart or larger) over medium heat. Add a few popcorn kernels; when they begin to sizzle, add the remaining kernels and shake to coat in the oil. Cover the pot and cook, shaking frequently, until the popping has almost stopped (a pop every second or two), about 5 minutes. Remove the pot from the heat and keep covered.
• In the skillet used for the bacon, melt the butter and maple syrup over medium-low heat, stirring to loosen any browned bits on the bottom of the skillet. Stir in the crumbled bacon and then pour the mixture over the popcorn; toss well to coat all of the kernels. Season with salt and toss again. Serve immediately.

MAPLE ROSEMARY POPCORN

Steps:

• Heat oven to 300°F. Spray 17x12-inch half-sheet pan with cooking spray. Place popcorn in large bowl.
• In 1-quart saucepan, heat syrup, butter, rosemary, orange peel and salt to boiling over high heat, stirring frequently. Cook 2 minutes without stirring. Pour syrup mixture over popcorn, stirring to coat completely. Spread popcorn in single layer in pan.
• Bake 15 minutes. Stir; bake 3 minutes longer. Cool completely, about 30 minutes. Store in airtight container.

MAPLE-NUT POPCORN

Steps:

• Combine the popcorn, mixed nuts, salt, paprika and cayenne pepper in large serving bowl.
• Line a large baking sheet with aluminum foil and coat with nonstick spray.
• Melt the butter in a heavy-bottomed saucepan over medium-high heat. Pour in the maple syrup and continue cooking until the mixture reads 275 degrees F on a candy thermometer, about 15 minutes.
• Carefully pour the mixture over the popcorn and nuts. Toss, using a spoon that has been coated in nonstick spray, to coat the popcorn evenly with syrup. Allow the popcorn to cool before serving

MAPLE ROSEMARY POPCORN

Steps:

• oven 250 made popcorn Combine the popcorn and pecan pieces in the very large bowl, a very large roasting pan (as shown here), or your kitchen sink, that you've scrubbed and dried very well. Combine the butter and maple syrup in a medium-sized pot and bring it to a boil over medium heat for five minutes. Turn off the heat, and stir in the rosemary, cayenne, salt and baking soda. Use a wooden spoon to toss it gently, trying to coat the popcorn as evenly as possible. Pour it onto a large, rimmed baking sheet (oil it or spray it with cooking spray) and bake for 45 minutes (stir it once, gently so it doesn't all flip onto the floor), until it is dry. Cool, then break into pieces and serve or package for giving away.

MAPLE PUMPKIN SPICE POPCORN

Steps:

• In a large saucepan or pot, heat brown sugar, maple syrup and pumpkin pie spice mix over medium heat.
• Cook, stirring, 3 minutes or until sugar is dissolved and mixture is bubbling.
• Stir in butter until melted and well blended.
• Add pecans, if desired, and popcorn and stir until well coated.
• Allow mixture to cool before serving. Serve immediately or store in an airtight container.

MAPLE PUMPKIN SPICE POPCORN

Steps:

• 1. In a large saucepan or pot, heat brown sugar, maple syrup and pumpkin pie spice mix over medium heat.
• 2. Cook , stirring, 3 minutes or until sugar is dissolved and mixture is bubbling.
• 3. Stir in butter until melted and well blended.
• 4. Add pecans, if desired, and popcorn and stir until well coated.
• 5. Allow mixture to cool before serving. Serve immediately or store in an airtight container.

MAPLE BACON POPCORN

Steps:

• Cook bacon in a skillet until crispy, and once cooled, crumble it up. Reserve the bacon drippings.
• In a medium (2 quart) saucepan combine 2 tablespoons of bacon drippings and three kernels of popcorn; place on a tight-fitting lid and cook over medium heat. When you hear the three kernels pop, it is time to add the rest of the popcorn inches Gently shake the pot as the popcorn cooks and pops. When you hear less than one pop every one to two second, turn off the heat and let the pan sit for one minute. On a large baking sheet (13X18) coated with cooking spray, spread out the popcorn and sprinkle with salt.
• Preheat the oven to 250 degrees. In a medium pot (2 quart) combine brown sugar, maple syrup, and butter. Cook over medium heat, stirring frequently. Sugar mixture should be boiling and will start to thicken when it is ready after about 6-9 minutes. Turn off the heat, and quickly stir in the vanilla and baking soda; the mixture will turn lighter in color and will become foamy.
• Evenly pour the sugar mixture over the popcorn. Sprinkle with the bacon bits. Place the pan into the oven and cook for 30 minutes, stirring every 10 minutes. Let the popcorn cool and harden, break into pieces and store in an airtight container.

MAPLE POPCORN

Steps:

• Pop the popcorn according to your favourite method and set aside in a large bowl.
• Preheat oven to 200°F.
• In a large saucepan melt the butter over medium-high heat.
• Add the maple and corn syrups, salt and cream of tartar and mix well.
• Cook, without stirring, until the mixture registers between 234 and 240 F (soft-ball stage) on a candy thermometer.
• Remove from the heat and quickly stir in the baking soda.
• Pour the syrup over the popcorn and stir to coat thoroughly.
• Distribute the popcorn equally between two baking sheets.
• Bake, stirring several times, until dry and crispy, about one hour.
• Cool completely before storing in an air-tight container.

SEA-SALT MAPLE-CARAMEL POPCORN

Steps:

• Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper. Place popcorn in a large bowl. Melt coconut oil in a small saucepan on low heat. Stir in brown sugar, maple syrup, and sea salt, and let it come to a boil (do not allow mixture to smoke). Remove from heat and stir in vanilla. Drizzle mixture over popcorn and fold to coat. Pour popcorn mixture onto baking sheet, spreading it into a single layer. Bake in oven for 15 minutes to set. Remove from oven and allow to cool completely, then break into small pieces.

PEANUT MAPLE POPCORN

Steps:

• HEAT oven to 250 degrees F.
• COMBINE sugar and syrup in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Blend in peanut butter and vanilla.
• PLACE popped popcorn and peanuts in a large bowl. Pour peanut butter mixture over popcorn, stirring until coated.
• PLACE popcorn in a single layer on a foil-lined cookie sheet. Bake 10 minutes, stirring after 5 minutes. Remove from oven and cool.

MAPLE SYRUP POPCORN

Steps:

• Toss together pecans and popcorn in a large bowl. Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon. Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Add syrup and salt, then boil, without stirring, until mixture registers 300F on thermometer, 15 to 20 minutes. Pour syrup over pecans and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan. Cool completely, then break into bite-size pieces.