Think caramel corn, but with the flavor of maple syrup and you have maple popcorn. And maple popcorn is so good!
I made a batch of this maple popcorn a few weeks ago and it was gone in no time. If I want any to give away, I will have to make this again and make a huge batch of it. It really was that good.
All I did for this was take a classic caramel corn recipe and adapted it using maple syrup. Several years ago I shared my husband’s grandmother’s recipe for caramel corn. It is a favorite with the whole family and even my sisters now make the recipe. It is a classic, old fashioned, recipe for caramel corn and is so good, but I wanted to change it up a little and thought maple syrup would be the perfect way.
For this maple popcorn I simply adapted that recipe for caramel corn, by using maple syrup instead of corn syrup. I was not sure it would work in this recipe, but I thought it was worth trying and I am so glad I did.
What I got is a new family favorite, in fact I think I like the maple version a little better than the original version.
The maple in it gives it a nice depth of flavor that is different than your normal caramel corn.
The only difference, besides the taste, that I noticed in how the original recipe and the maple version turned out was the color. The corn syrup in the original recipe makes it shiny and pretty. The maple version has a more dull and less pretty look, however the taste more than makes up for that.
If you like real maple syrup, this is a must try for the holidays.
Maple Popcorn
Change up your popcorn snack and make maple popcorn.
Ingredients
- 6 quarts of popped popcorn
- 2 cups brown sugar
- 1/2 cup real maple syrup
- 1 cup butter
- 1/8 teaspoon cream of tarter
- 1/2 teaspoon baking soda
Instructions
- Place popped popcorn into one very large bowl or pan or 2 medium to large bowls.
- In a pan bring the brown sugar, maple syrup, butter, and cream of tarter to a boil. Boil for 5 minutes. Stir in the baking soda quickly and remove from heat, this will bubble and foam up some after you put in the baking soda.
- Pour over corn and stir well. The maple sauce should coat the popcorn.
- Spread onto 2 foil-lined baking sheets or use silpat mats. Bake at 200 degrees for 1 hour. I rotate the sheets around and stir the caramel corn after 30 minutes and then bake 3o minutes more. 1 hour total should be enough.
- This is not crisp when you first take it out. It will harden up some as it cools on the sheets. Break up place in a bowl and serve.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 374Total Fat: 21gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 8gCholesterol: 41mgSodium: 305mgCarbohydrates: 48gFiber: 2gSugar: 38gProtein: 1g
Nutritional values are approximate and aren't always accurate.
Lynn,
How to do get the print , share and email buttons in your recipe blog posts? Are these built into the design of your site?
I use a plugin for the share and email buttons. I have used several over the last few years and they have worked well. The print is built into my site, but there are plugins out there that do that as well. I hope that helps.
this sounds amazing! i love the idea of caramel corn but just don’t like the taste. maple, on the other hand… 🙂
Just an FYI, the 2nd step says corn syrup instead of maple.
Sounds like a good recipe. I keep collecting all these popcorn recipes, now I need to try some of them!
Thanks! I got it fixed.
Lynn, this looks delicious! I’m glad you experimented. I never have corn syrup in my cabinet but I ALWAYS have maple syrup. Looking forward to trying it, but I am wondering if the cream of tarter is essential? That’s another ingredient that you’ll never find in my pantry. 🙂 If I leave it out, what do you think will happen? Thanks!
I have never left it out in this recipe so I am not sure what will happen. The caramel corn this recipe is based on is my favorite caramel corn recipes and one of the things that makes it different is the cream of tarter. Many older recipes have cream of tarter in them and this is a recipe that has been around for years. If you leave it out, I would love to hear how it works.
Thanks so much for this great idea! I used my recipe for caramel corn, which is a little different than yours, but just subbed in the maple syrup for corn. I don’t use cream of tartar either and it turned out great!
I am glad it worked for you. I think it would work with most caramel corn recipes. Thanks for letting me know you enjoyed it.
Do you really mean 6 quarts or do you mean 6 cups of popcorn?
Yes, it is 6 quarts and makes a pretty large batch. You could easily half the recipe if 6 quarts is too much for what you need.
Yikes ! Forgot to add baking soda to syrup mixture .. baking now , wonder how they will turn out ? What does the baking soda do ? Harden ?
I hope it turns out ok without the baking soda. Yes, I think it helps it harden. Hopefully it will still taste fine even if it is not hard.