Just finished up my lobster pie form East Coast Gourmet and decided to sit down to my journal before I call it a night. I once again find myself reminiscing past adventures and of course anticipating a new. I must however laugh and bare a smile that extends from ear to ear. When speaking with my dear friends at East Coast Gourmet I was reminded of one of my favorite times of the year the 4th Sunday of March, Maine’s Maple Sunday Celebration. Oh what a glorious time, and sure to be my next road adventure This tasty event allows Maine’s maple sugar producers the opportunity to open their sugar houses for tastings and live demonstrations on how this delectable gooiness is made, from "tap to table." I can’t wait to indulge in Maple Taffy, hot fresh maple syrup concentrate poured over snow and at some of my favorite sugar houses, pancakes are served as a way to sample the syrup. And, If you think maple syrup is just for a short stack, think again! This natures goodness is used in Ice cream, pudding, pie , cake, barbecue sauce, and candy recipes. I must say, I can’t wait! In fact all this talk of maple syrup has got my stomach grumbling for a snack, Maple Popcorn, my favorite. I think I still have just a tad syrup left to make up a batch.
Maple Popcorn Recipe
Ingredients
1 cup real maple syrup
1/2 to 1 cup walnut pieces
9 cups popped plain popcorn
Instructions
Heat maple syrup over medium heat until syrup reaches 236 degrees F. on a candy thermometer. Lightly oil large mixing bowl. Mix popcorn, nuts and syrup with lightly-oiled spoon. When mixture cools, break off and eat.
Yield: about 10 cups/ a batch.
Delicious!!!!
Signing off, East Coast Charlie
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