Maple Nut Caramel Popcorn

Description

This tasty “movie night snack” is entertaining for the whole family. Children will be fascinated by the foaming effect the baking soda has on the boiling sauce. It is like a scientific experiment! Just be sure to use a saucepan that is large enough to accommodate the expansion. We have added baking soda to this recipe because it prevents the sauce from sticking to the pan and allows for easy tossing and stirring. Skipping this step is not a wise idea. Doing so will make it difficult to evenly and thoroughly coat the popcorn with the sauce. Depending on your individual tastes, you can experiment with the proportions of popcorn and nuts to use with the sauce and baking soda to see which you like best.

Printable Recipe

Ingredients

Instructions

1. Preheat oven to 250 degrees Fahrenheit .
2. In a medium sized saucepan heat the Maple Cappuccino Sauce until it comes to a boil. Add the baking soda and allow the mixture to become foamy. It will double in size very quickly. Remove from the heat.
3. Place the popcorn and nuts in a large bowl. Pour the hot Maple Cappuccino Sauce over the popcorn. Toss and stir to coat the popcorn. Turn the mixture onto a large cookie sheet. (At this point the popcorn will not look coated, but it will when the cooking process is complete).
4. Bake the popcorn for a total of 45 minutes. During this time, remove it from the oven every 15 minutes and toss it further to totally coat the popcorn with the sauce.
5. To serve, let the popcorn cool and break it into serving pieces or place it in a large bowl. The popcorn will keep for up to 3 days in an air tight container.

One word of caution: try to remove any unpopped kernels from the popcorn before adding the sauce. If left in the mixture they will remain very hard and be difficult to see, resulting in an unwelcome surprise when chewing!