A candy thermometer is helpful when making this recipe.
- 2 cups sugar
- 2/3 cup apple cider
- 2/3 cup pure New York maple syrup
- ½ cup butter
- 1 teaspoons salt
- 1 teaspoon vanilla
- 4 quarts warm popped popcorn
- 1 cup peanuts (any type)
- 1½ cups small dried fruit – cherries, blueberries, cranberries, etc.
Spread popcorn in a large pan, either buttered or coated with cooking spray. Stir in peanuts and dried fruit.
In a large, heavy saucepan, combine sugar, apple cider, maple syrup, butter, and salt.
Bring to a boil, stirring occasionally. Brush down the sugar from the sides of the pan, using a wet brush. Now cook, without stirring, until mixture reaches 270 degrees on a candy thermometer, or the soft crack stage. Stir in vanilla.
Pour mixture over popcorn mixture and stir well. Butter or wet hands and shape into balls.
Two tablespoons of unpopped kernels makes approximately 1 quart of popped popcorn.
