Preheat oven to 300 degrees. Line a large baking sheet with parchment paper.
Pour popcorn into a large bowl, then set aside.
Over medium heat, bring the maple syrup and corn syrup to a boil and cook to 240 degrees. Add butter, salt and cayenne pepper.
Pour the maple mixture over the popcorn and toss to coat all pieces, then transfer to baking sheet.
Bake popcorn for 30 minutes, stirring every 10 minutes.
Once cooked, let cool completely and then store in airtight container.

Add frozen meatballs to a crockpot.
In a bowl, combine all other ingredients and stir with a whisk.
Pour the sauce over the meatballs, then gently toss to coat all meatballs.
Cook on low for 2 hours, then serve.

Preheat oven to 350 degrees.
In a bowl mix the soy sauce, hoisin sauce, Fuller’s Sugarhouse Pure Maple Syrup, and rice vinegar. Stir well.
Place the bite sized chicken into the bowl and stir to coat all pieces.
Transfer the chicken bites onto a baking pan and cook for 20-30 minutes or until done.
Serve with ranch or blue cheese dipping sauce.

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Open the crescent rolls and unroll them onto the baking sheet.
Cut each triangle of dough into thirds, then place a sausage in the wide end of the dough and roll it up. Repeat with all remaining pieces of dough.
Brush each sausage roll with Fuller’s Sugarhouse Pure Maple Syrup, then place in the oven.
Bake for 10-15 minutes, re-brush with maple syrup if desired.
Serve immediately.