Maple Popcorn - Mary Spenningsby -

    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.

    Spicy Maple Almonds - Mary Spenningsby -

    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 -

    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.