Maple Almond Popcorn
Monday, December 14th, 2009
With the Holidays practically here, I’ve been waiting to do all of my major baking until just the right time. It’s been quite a struggle. I’m working through it though.
So, back to the point. I was in need of some small homemade treats to give as gifts and instead of baking cookies, I thought of popcorn. But, I didn’t want to do the typical popcorn balls or carmel popcorn. I think I hit the jackpot when I ran across this recipe from Gourmet. Considering my obsession with maple, I was thrilled!
And, it’s a cinch to make. Five ingredients and it’s done.
Maple Almond Popcorn
adapted from Gourmet
8 cups popped popcorn
1 cup coarsly chopped almonds (or pecans), toasted
3/4 stick unsalted butter
1 1/2 cups pure maple syrup
1/2 teaspoon salt
Line the bottom of a 17″x11″ jelly roll pan with foil. Lightly oil foil (I used cooking spray).
Toss the toasted nuts and popcorn in a large mixing bowl. Set aside.
In a heavy small sauce pan, melt the butter over medium heat. Add the maple syrup and salt. Boil (still at med. heat), without stirring, until a candy thermometer reads 300°F (about 15-20 min). Watch the mixture closely towards the end of the cooking as it can burn quickly.
Note: It’s completely optional, but you could do as I did and spill most of the maple syrup on the counter top, down the front of the cabinet and on the floor. Again, completely optional step.
Pour maple syrup mixture over popcorn and nuts. Stir quickly and briskly with a silicone spatula (or oiled spoon) to coat then immediately spread popcorn onto the foil covered pan. Cool completely, break apart into bite-size pieces.
Enjoy!
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