Maple Nut Corn
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.
Servings: 6
Ingredients:
1/4 cup maple syrup
2 tablespoons Organic Valley butter
6-8 cups popped baby rice popcorn or other tender popcorn
1/2 cup chopped hickory nuts or pecans
Instructions:
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.
Copyright by Terese Allen
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