2 quarts popped corn

2 tablespoons butter

3/4 cup pure maple syrup

1/2 cup sugar

 

Popcorn and place in large baking pan coated with cooking spray. Cook butter, maple syrup, and sugar to 275° F. Pour over popped corn, stirring constantly. Let cool, store in a covered tin.

1/4 cup pure maple syrup

1 teaspoon chilli peppers, crushed

3 cups almonds, toasted

3 tablespoons sugar

1 teaspoon salt

1/2 teaspoon chili powder

1 teaspoon cayenne pepper

Preheat over to 325°F. Warm maple syrup and crushed red pepper in a large skillet over medium heat for 1 minute. Stir in almonds. Remove from heat and spread almonds on a baking sheet coated with cooking spray. Bake at 325°F for 20 minutes; cool 2 to 3 minutes. Maple mixture will be slightly sticky on the almonds. Combine the sugar, salt, chili powder, and cayenne pepper in a large bowl. Stir in almonds and toss to coat. Spread nuts on parchment paper to cool.

Maple Flavored Jerky - Sharon Nelson - print recipe

3 lb. Steak cut no more thatn 1/4 inch thick

1/2 cup soy sauce

2 tbsp liquid smoke

1 cup Worcestershire Sauce

2 tsp Accent

1/2 tsp salt

1/3 cup Maple Syrup

1 tsp garlic powder

1 tsp pepper

Mix ingredients together - marinate 24 hours. Dehydrate about 6 hours, depending on thickness of meat.