Salted Maple Almond Popcorn Recipes

MAPLE ALMOND POPCORN

Steps:

• Grease a large bowl with cooking spray. Add popcorn and almonds and stir to combine. Set aside. Line a large sheet pan with foil and grease with cooking spray. In a medium heavy bottom saucepan over medium-high heat, bring maple syrup to a boil. Boil until maple syrup reaches 300℉ on a candy thermometer. Immediately pour over popcorn and stir vigorously to coat. Quickly spread popcorn mixture onto prepared pan and let cool completely before breaking into pieces.

SALTED MAPLE ALMOND POPCORN

Steps:

• Place your popcorn in large bowl.
• Preheat oven to 225 degrees and line large rimmed baking sheet with parchment paper.
• In small saucepan, melt your coconut oil, brown sugar and maple syrup. Bring to a boil. Boil for 3 minutes while stirring intermittently.
• Remove from heat, add salt, extract and baking soda. Stir well.
• Pour over popcorn in bowl and mix well.
• Spread onto prepared baking sheet.
• Bake for 30-40 minutes stirring after 15 minutes.
• Cool on wire racks. Store in air tight container.

MAPLE CRUNCH POPCORN

Steps:

• Place popcorn and pecans in a large bowl; set aside. In a large heavy saucepan, combine the sugar, butter, maple syrup, corn syrup and salt. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in maple flavoring. Quickly pour over popcorn mixture and mix well., Transfer to baking sheets lined with waxed paper to cool. Break into clusters. Store in airtight containers.

CARAMEL POPCORN, SALTED ALMOND, AND MALT COOKIES

Steps:

• Preheat oven to 325°F. Place the sugars, butter and vanilla in the bowl of an electric mixer and beat on high speed for 5 minutes or until pale and creamy. Scrape down the sides of the bowl, add the egg and beat until well combined. Add the flour, baking powder, malted milk powder and salt and beat until just combined. Add the popcorn and almonds and fold to combine.
• Shape 2-tablespoon portions of the dough into balls and place on large baking sheets lined with non-stick parchment paper, flattening slightly and allowing room to spread. Bake for 15-18 minutes or until the cookies are golden. Allow to cool on sheets before serving with the hot chocolate.