Maple Crackle
12 cups plain popped popcorn
1 1/2 cups walnut halves
1 1/2 cups pecan halves
1 1/2 cups salted dry-roasted peanuts
1 cup butter or marg
2 cups firmly packed brown sugar
1/2 cup maple syrup
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
Preheat oven to 250° F.
In a large bowl, combine popcorn and nuts. Pour popcorn-nut mixture into a lightly greased roasting pan and spread evenly; set aside.
In a large saucepan, melt butter over medium heat. Add sugar and maple syrup, stirring to combine. Bring mixture to a boil, and boil for 5 minutes, stirring occasionally. Remove from heat. Add baking soda, salt and vanilla, stirring to combine. Pour syrup mixture over popcorn-nut mixture, stirring to coat as much of the popcorn and nuts as possible.
Bake for 2 hours. Cool completely. Store in an airtight container.
Makes about 1 gallon
(16 servings)
12 cups plain popped popcorn
1 1/2 cups walnut halves
1 1/2 cups pecan halves
1 1/2 cups salted dry-roasted peanuts
1 cup butter or marg
2 cups firmly packed brown sugar
1/2 cup maple syrup
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
Preheat oven to 250° F.
In a large bowl, combine popcorn and nuts. Pour popcorn-nut mixture into a lightly greased roasting pan and spread evenly; set aside.
In a large saucepan, melt butter over medium heat. Add sugar and maple syrup, stirring to combine. Bring mixture to a boil, and boil for 5 minutes, stirring occasionally. Remove from heat. Add baking soda, salt and vanilla, stirring to combine. Pour syrup mixture over popcorn-nut mixture, stirring to coat as much of the popcorn and nuts as possible.
Bake for 2 hours. Cool completely. Store in an airtight container.
Makes about 1 gallon
(16 servings)
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