Yields:
3 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
30 Mins
Total Time:
40 Mins
This was SO much fun to make!!!
*full disclosure: I’ve made candy once before this*
Ok, maple popcorn. If you like caramel corn, you’re going to be super pleased with this. The original recipe calls for a quart of popcorn crumbs, but this is really up to you. First batch was by the book, and it was beautiful; perfect for shaping into a sheet for cutting, but I’m fancy! More crumbs means less viscosity, and you have maple crumble corn!!! Less popcorn means more tack, which is equally yum, so pick your poison and let’s do this!
Ingredients
Adjust Servings
Instructions
- Gently heat sugar, syrup, water, and salt to 280 degrees, (brittle).
- Add butter, and slowly bring temp to 294 degrees.
- Grind popcorn to your desired crumb level in bullet, processor, or mortar and pestle.
- Once syrup hits 294, cut the heat and stir in the popcorn.
- Pour mixture onto an oiled surface, in between two oiled rods.
- Roll out quickly with an oiled rolling pin, or if you've used more popcorn, crumble contents onto surface and let cool.
- Cut rolled sheet into squares, or whatever shapes you wish, or mix crumble around as it cools to prevent large clumps.
- Makes roughly 3 doz 2" shapes, or a quart of crumble.