Maple Nut Popcorn Recipes
MAPLE BACON SNACK MIX
Provided by Ree Drummond : Food Network
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Line 2 sheet pans with waxed paper, then set aside.
- Add the popcorn, bacon, pretzels and nuts to a large bowl. Mix and set aside.
- Add the sugar, butter, maple syrup, corn syrup and salt to a large, heavy-bottomed pot fitted with a candy thermometer and place over a medium-low heat. When the butter has melted, stir together, then turn up the heat to medium-high. Cook, stirring occasionally, until the candy thermometer reads "hard-crack stage" (300 degrees F), 4 to 5 minutes.
- Remove from the heat and stir in the maple extract. Carefully pour over the snack mix and toss using two wooden spoons. Transfer to the prepared sheet pans and spread out to allow it to cool, about 10 minutes. Break into clusters and transfer to a large serving bowl.
MAPLE CRUNCH POPCORN
For a snack that's sure to bring smiles, try this medley of popcorn and pecans covered in a sweet and buttery coating.-Elmira Trombetti, Paducah, Kentucky
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 3-1/2 quarts.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270 calories, Fat 19g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 205mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
MAPLE PECAN POPCORN
Categories Candy Nut Super Bowl Thanksgiving Kid-Friendly Quick & Easy Back to School Pecan Fall Maple Syrup Candy Thermometer Gourmet Small Plates
Yield Makes about 10 cups
Number Of Ingredients 7
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.
MAPLE-NUT POPCORN
What's a party without popcorn? This recipe has a great maple flavor that candy-coats the popcorn. For added crunch there is a variety of nuts and you won't miss the hint of spice. I can eat my weight in this stuff.
Provided by Kelsey Nixon
Time 35m
Yield 6 servings
Number Of Ingredients 8
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
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VEGAN MAPLE CARAMEL POPCORN - COOKIE AND KATE
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- Toast the nuts: Once the oven has preheated, arrange the almonds (or other nuts) in a single layer on the parchment paper. Roast the nuts in the oven for 7 to 10 minutes, until fragrant. Keep an eye on them so they don’t burn. If you’re using whole nuts, chop the toasted nuts into small pieces on a cutting board.
- Meanwhile, pop the popcorn: First, place a large mixing bowl near the stove. Pour the oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium, add 2 kernels of corn, and cover. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly.
- Cook over medium heat, shaking the pot occasionally. Crack the lid just a smidge so the popcorn stays crisp, and cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn your bowl, taking care not to pour in any unpopped kernels at the bottom of the pot. If necessary, pick out any unpopped kernels that made it into the bowl with a spoon.
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Estimated Reading Time 40 secs
- Mix sugar, water, corn syrup, maple syrup, butter, salt and cream of tartar in a large saucepan over medium heat. Bring to boil, stirring often. Attach candy thermometer to the inside of the pan.
- Continue heating undisturbed until temperature reaches 268F (hard-ball stage), about 10 to 15 minutes.
- Remove pan from the heat; stir in nuts. Slowly drizzle sugar mixture over popcorn, tossing gently with a spatula.
SESAME CARAMEL CORN - COOKIE AND KATE
From cookieandkate.com
5/5 Estimated Reading Time 4 mins
- Pop the popcorn: First, place a large mixing bowl near the stove. Pour the oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium, add 2 kernels of corn, and cover. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly.
- Cook over medium heat, shaking the pot occasionally. Crack the lid just a smidge so the popcorn stays crisp, and cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn your bowl, taking care not to pour in any unpopped kernels at the bottom of the pot. If necessary, pick out any unpopped kernels that made it into the bowl with a spoon.
- Meanwhile, to make the sauce: In a small, heavy-bottomed saucepan, bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup and continue boiling for 2 minutes and 30 seconds, reducing heat only if necessary to prevent overflow. Remove the pot from heat.
MAPLE-NUT POPCORN | READY SET EAT
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- Line large shallow baking pan with aluminum foil; spray with cooking spray. Prepare popcorn according to package directions. Remove all unpopped kernels.
- Combine butter, maple syrup and salt in heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Boil 18 to 20 minutes, without stirring, until mixture reaches 300°F on a candy thermometer.
- Pour syrup mixture over popcorn mixture and stir briskly with wooden spoon sprayed with cooking spray. Immediately spread popcorn mixture in pan. Cool completely. Break into bite-size pieces. Store in tightly sealed container.
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- Heat oven to 250°F. Line 15x10x1-inch baking pan with aluminum foil; spray foil with no-stick cooking spray. Set aside.
- Combine butter, syrup and brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture comes to a full boil. Continue cooking 1 minute.
- Pour butter mixture over popcorn mixture; stir well to coat. Spoon into prepared pan. Bake 1 hour, stirring every 15 minutes. Remove from oven; sprinkle with seasoned salt. Cool completely in pan.
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