Joline Cook, Calais, ME
French Seam Pillowcase Workshop
3 quarts popped popcorn (or 1 bag of natural microwave popcorn)
1 cup maple syrup
½ cup sugar
2 tsp. butter
Sprinkle salt on popped corn and set aside. Cook butter, sugar, and maple syrup in a pan until it reaches 275° on a candy thermometer. Pour over popcorn stirring constantly. Place in air tight container once cooled.