maple popcorn

[CrossBroMaple]

looking for a good recipe for maple popcorn to add to my value added maple goods. most of the ones I have found are calling for just a drizzle

[Galena]

I'm looking for a maple popcorn recipe too, and found this thread here:http://mapletrader.com/community/showthread.php?8700-Maple-Kettle-Corn&highlight=popcorn and fwiw the last post there, with the old farmer making air-popped popcorn and then drizzling it with maple syrup/butter mixture, would be the route I would personally try. Hope this helps!

[unc23win]

with the old farmer making air-popped popcorn and then drizzling it with maple syrup/butter mixture, would be the route I would personally try. Hope this helps!

That is how we make it an people love it!

[paulslund]

What's the ratio of butter to maple syrup? 50:50? I need to try this!

Thanks!
Paul.

[Galena]

What's the ratio of butter to maple syrup? 50:50? I need to try this!

Thanks!
Paul.

I'm planning on trying it at approximately that ratio, and just tinker with it, say 75:25 (butter/syrup). I would think anything more in terms of syrup would make the popcorn too sweet.

What I'm wondering, though, is does the syrup really needs to be thickened further? Guess time will tell.

ETA:*chomp chomp* well, I did 1/2 cup margarine (didn't have enough butter) and 1/2 cup syrup and a pinch of salt for this afternoon's batch...heated ingredients to 219. Guess you do need to heat the syrup a bit more like 265 if you want that fine glaze. Airpopped a bunch of popcorn, tossed it into one of my 4in deep buffet pans, added syrup mix and stirred around popcorn with a slotted spatula to coat it. Problem is popcorn absorbed a lot of it, cause there was so much mixture, but it sure is yummy!

I'm guessing I got the 50/50 ratio about right. Next time I'll try butter instead and only do 1/4 cup of each, and try to heat syrup to that magic number without makin a huge mess.

[paulslund]

I'm planning on trying it at approximately that ratio, and just tinker with it, say 75:25 (butter/syrup). I would think anything more in terms of syrup would make the popcorn too sweet.

What I'm wondering, though, is does the syrup really needs to be thickened further? Guess time will tell.

ETA:*chomp chomp* well, I did 1/2 cup margarine (didn't have enough butter) and 1/2 cup syrup and a pinch of salt for this afternoon's batch...heated ingredients to 219. Guess you do need to heat the syrup a bit more like 265 if you want that fine glaze. Airpopped a bunch of popcorn, tossed it into one of my 4in deep buffet pans, added syrup mix and stirred around popcorn with a slotted spatula to coat it. Problem is popcorn absorbed a lot of it, cause there was so much mixture, but it sure is yummy!

I'm guessing I got the 50/50 ratio about right. Next time I'll try butter instead and only do 1/4 cup of each, and try to heat syrup to that magic number without makin a huge mess.

Cool.. I didn't get around to trying this over the weekend but will try this coming weekend with the kids!