Snacks

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.