2 Tbsp. Vegetable Oil
¼ Cup Popcorn Kernels-(unpopped)
½ Cup Pure Maple Syrup
2 tsp. Light Corn Syrup
1 ½ tsp. Butter
To Taste Fine Sea Salt or Popcorn Salt
Heat a 3 quart saucepan on medium-high heat with the vegetable oil until the oil starts to shimmer. Add the popcorn in a single layer, shake to coat the popcorn with the oil. Cover with a tight fitting lid and shake repeatedly over the heat until the popping action slows down. When all is quiet, carefully remove the lid and transfer into a large bowl that has been sprayed with vegetable spray. Sprinkle the popcorn to taste with salt and toss to evenly coat. Reserve.
Prepare an ice bath by combining ice with just enough cold water to surround the ice. Prepare the maple caramel by combining the maple syrup, light corn syrup and butter in a tall , narrow pot. Heat over medium high heat with a lid for the first 1 minute. When boiling, remove lid and cook until the mixture approaches the hard crack stage, 300°f. The best way to tell if the maple mixture has reached the hard crack stage is to drizzle a small amount of the cooking maple mixture from a spoon into the ice water. Feel the texture of the cooled maple, it should be very firm, and if bitten, it should be the texture of a lollipop. It should not stick to your teeth.
When the hard crack stage of the maple is reached, quickly, evenly, and carefully drizzle the mixture over the popcorn. Toss to coat evenly with a high heat rubber scraper. Let cool for a minute then you can use your hands to break up some of the popcorn. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
