Maple Praline Popcorn
When I was working on the fall gifts themed episode of Saucy, this recipe was a contender. I’m not exactly sure why we didn’t use it, but it doesn’t really matter because here it is! This makes a great snack – it’s a little sweet and a little salty.
Maple Praline Popcorn
Ingredients
- ½ cup corn kernels
- ½ pound (2 sticks) unsalted butter
- 1 ½ cups light brown sugar
- ½ cup pure maple syrup
- 1 ½ teaspoons vanilla extract
- 1 teaspoon fine sea salt
Instructions
- Preheat the oven to 250 degrees and line 2 half sheet pans with parchment paper.
- Pop the kernels in two batches, ¼ cup at a time, in brown paper bags, in the microwave using the popcorn setting.
- Transfer the fully popped kernels to a very large bowl sprayed with non-stick cooking spray, and discard the partially popped and unpopped kernels.
- In a medium-sized saucepan, melt the butter over high heat.
- Add the sugar and syrup and stir to combine.
- Bring to a boil and cook, without stirring, to 238-degrees (soft ball stage) on a candy thermometer.
- Remove from the heat and stir in the vanilla and salt.
- Carefully pour the hot sugar mixture over the popcorn and toss, using two rubber spatulas, until the popcorn is evenly coated.
- Divide the popcorn onto the two prepared sheet pans and, using a rubber spatula, separate the popcorn as best you can.
- Bake for 20 minutes, then toss with a flat spatula.
- Bake for an additional 15 minutes, then cool completely on the sheet pans.
- Store in an airtight container for up to 5 days.
