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Maple Crackle

Source of Recipe


Southern Lady magazine



List of Ingredients



• 12 cups plain popped popcorn
  
• 1½ cups walnut halves
  
• 1½ cups pecan halves
  
• 1½ cups salted dry-roasted peanuts
  
• 1 cup butter
  
• 2 cups firmly packed brown sugar
  
• ½ cup maple syrup
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• ½ tsp vanilla extract
  






Instructions



1. Preheat oven to 250° F.
   In a large bowl, combine popcorn and nuts. Pour popcorn-nut mixture into a lightly greased roasting pan and spread evenly; set aside.
   
   
2. In a large saucepan, melt butter over medium heat. Add sugar and maple syrup, stirring to combine. Bring mixture to a boil, and boil for 5 minutes, stirring occasionally. Remove from heat. Add baking soda, salt and vanilla, stirring to combine. Pour syrup mixture over popcorn-nut mixture, stirring to coat as much of the popcorn and nuts as possible.
   
   
3. Bake for 2 hours. Cool completely. Store in an airtight container.
   
   Makes about 1 gallon
   (16 servings)