⅔ cup Orville Redenbacher popcorn, popped in 2 batches 1 cup butter 2 cups Wood’s Maple Sugar ⅔ cup Wood’s Maple Syrup 1 teaspoon salt ½ teaspoon baking soda Optional: peanuts or other nuts, of choice
Instructions:
In a large pan melt 1 cup of butter.
Add maple sugar, maple syrup and salt.
Bring to a low boil and cook for 3 minutes stirring occasionally.
Remove from the stove and add baking soda.
Stir in almonds, peanuts or other nuts of choice.
In a very large pan or bowl pour maple syrup mixture over popcorn.
Stir quickly to coat.
Pour out on cookie sheets.
Bake at 250° F for 1 hour, turning mixture with a spatula halfway through baking.
Cool slightly, break apart and store when cooled completely in air tight bags or jars.
