Maple Nut Corn

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This recipe, created by three youths, took a first prize in 2002 in a recipe contest sponsored by REAP Food Group, an organization that promotes sustainable agriculture in southern Wisconsin.


  • 14 cup maple syrup
  • 2 tablespoons Organic Valley butter
  • 6-8 cups baby rice popcorn, popped (or other tender popcorn)
  • 12 cup chopped hickory nuts (or pecans)


Heat oven to 350 degrees. Melt butter and syrup together. Pour over popped popcorn and nuts. Mix well so kernels are coated.

Spread popcorn onto baking sheet. Bake, stirring every 3-5 minutes, until crunchy, 10-15 minutes. Serve at room temperature.

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