Vermont Maple Almond Popcorn Recipe

This recipe for Vermont Maple Almond Popcorn was submitted by Ellen of Confessions of an Overworked Mom in the Desserts Category in the zuuzs Grand Spring Recipe Challenge! VOTE for this recipe here.

Vermont Maple Almond Popcorn

• 1/4 cup butter, plus extra to coat the bowl
• 1/2 cup unpopped popcorn
• 1/2 cup slivered almonds
• 1 cup pure Vermont maple syrup
• dash of salt
• oil for popping

1. Coat a very large bowl with butter.

2. Line a cookie sheet with parchment paper.

3. Pop popcorn in oil on the stove top in a heavy pan with a tight fitting lid.

4. Pour the popcorn and slivered almonds into the buttered bowl.

5. In a medium pan, melt butter. Add the Vermont maple syrup and a dash of salt. Over medium heat, bring this to a boil. Lower the heat and keep at a soft boil until a candy thermometer reads 300F (about 15 minutes). Stir constantly.

6. Pour the maple syrup over the popcorn & slivered almonds and mix very well.

7. Spread the popcorn mixture onto the parchment paper. Let cool completely. Break apart and store in a covered bowl for 4 or 5 days.

Promote your blog and showcase your recipe in zuuzs Grand Spring Recipe Challenge. The prizes include a $500 Gift Card as the Grand Prize and three $200 Gift Cards as the top Category prizes you can use to buy kitchen related wares. Submissions end on April 28th.