5 quarts popped corn (or more, up to 7 - 8 quarts)
1/2 cup peanut butter
1/2 tsp. salt
1 1/4 cups pure maple syrup
Bring the peanut butter, salt, and maple syrup to a boil. Boil for five minutes, stirring constantly.
Add:
1/2 tsp. vanilla
1/4 tsp. baking soda (optional)
Place the popped corn in a large container. Prepare the additional
ingredients. Stir liquid ingredients slowly into the popped corn,
stirring constantly. When well coated, place in baking pans (glass or
stoneware work best) that have been prepared with non-stick spray.
Bake for 3/4 of an hour at 250 degrees F. Stir every 15 minutes.
Remove from oven and serve. Delicious!!!!!
***Note: If the popcorn gets too "wet" it will shrink and become tough
during the baking process. Stir carefully and add liquid ingredients
to popped corn slowly.
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