Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Recipe from James McNair, which he says is a local Vermont tradition.

Ingredients Nutrition

Directions

  1. Pop the popcorn according to your favourite method and set aside in a large bowl.
  2. Preheat oven to 200°F.
  3. In a large saucepan melt the butter over medium-high heat.
  4. Add the maple and corn syrups, salt and cream of tartar and mix well.
  5. Cook, without stirring, until the mixture registers between 234 and 240 F (soft-ball stage) on a candy thermometer.
  6. Remove from the heat and quickly stir in the baking soda.
  7. Pour the syrup over the popcorn and stir to coat thoroughly.
  8. Distribute the popcorn equally between two baking sheets.
  9. Bake, stirring several times, until dry and crispy, about one hour.
  10. Cool completely before storing in an air-tight container.