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Marvelous maple popcorn

Gourmet popcorn is a great way to dazzle guests during a party and even pamper yourself during a Friday night movie marathon. This recipe is 100 percent homemade—and totally delicious. Major thanks to Alana Chernila, author of The Homemade Pantry, for sharing it with us! Grab the book today on for 100 more incredible DIY pantry staples (um, like homemade poptarts. Yeah, you read that right. Homemade poptarts). 



Makes 18 cups


1 cup (8 ounces) unsalted butter, plus additional to butter the bowl and pans

1 cup unpopped popcorn

1 cup maple syrup

¾ cup raw sugar

1 teaspoon salt

½ teaspoon baking soda

1 teaspoon Vanilla Extract




1. Preheat the oven to 250°F. Butter the two 9 x 13-inch baking pans and your largest bowl.


2. Pop the corn according to your preference (see page 53) and transfer the popcorn to the buttered bowl.


3. In a medium saucepan, melt the butter with the maple syrup, sugar, and salt. Bring to a boil over medium-high heat and let it cook, without stirring, for 5 minutes. Add the baking soda and vanilla and stir to combine. The mixture will foam up and bubble and smoke.


4. Very gently (or your popcorn might deflate!), pour 1 cup of the sugar mixture over the popped corn and stir until evenly coated. Coat with more sugar mixture and stir again, repeating until all of the sugar mixture is coating the popcorn. Divide the popcorn between the two baking pans


5. Bake for 1 hour, stirring the popcorn every 15 minutes. Cool before serving.

Store at room temperature in a covered container for three weeks, or frozen in a freezer-safe container or bag for up to six months.


Reprinted from the book The Homemade Pantry.  Copyright © 2012 by Alana Chernila.  Photographs copyright © 2012 by Jennifer May. Published by Clarkson Potter, a division of Random House, Inc.

BY ALANA CHERNILA ON 5/19/2012 12:00:00 AM

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