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Maple Kettle Corn
8 cups popped popcorn
¾ cup Fuller’s Sugarhouse Pure Maple Syrup
¼ cup corn syrup
¼ cup butter
Sea salt or kosher salt, to taste
Cayenne, to taste
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.