Maple Syrup Pop Candy

This maple syrup coated pop-corn is totally dry to the touch (even if the picture may make you think otherwise). It taste so much better, more delicate, not at all cloying, unlike the usual caramelized pop-corn often made with the less than appealing (to me anyway) corn syrup. The feel on the palate is almost like a sand cookie, a "sablé"... I make these and once totally cooled, package them in half a pound cellophane bags, tied with a coloured cord. They make great edible gifts for my kids' friend at birthday parties or as part of a huge food-stuff basket at Christmas. Maple Syrup Pop Candy 1/2 cup pure maple syrup 1 cup (half a pound) unsalted butter (do not use margarine!) 2 cups brown sugar 1 teaspoon salt 1/2 teaspoon baking soda 1 cup un-popped pop-corn (freeze it ahead of time to obtain a beautifully light and airy candy) Pre-heat the oven at 250 F. Prepare 3 or 4 clean, ungreased cookie sheets. Pop your freezed pop corn without any fat. I have a machine for that and I'm not sure what you call those machined in english. Put the popped corn in a large pot and set aside. Melt the butter in a saucepan. Add sugar and salt. Bring to a boil and let boil on medium heat for 5 minutes. Remove from heat and stir in baking soda and vanilla. Pour the maple sauce immediately and slowly on the popped corn in your pot. Using 2 big wooden spatulas, mix the whole thing. Don't be affraid to crush few pop-corns. It's unavoidable anyway in order to coat a maximum of popped corns. Divide your coated pop-corn between your cookie sheets and spread them in an even layer. Put a cookie sheet in the oven and let cook 8 minutes. Remove cookie sheet and with your hands (the corn isn't hot enough to burn you) or a spatula, stir the candies. Spread them again evenly and put back in the oven for 8 to 10 more minutes. Continue until you have dry to the touch and caramel coloured candies. When you finished with the first cookie sheet, proceed in the same fashion whith the other sheets. If you want to offer as a gift, wait until the candies are cooled completely before bagging them in cellophane. I do not recommend plastic (freezer bags style plastic) to keep them fresh, crispy and nice. Put them in a tin box or in a cello bag preferably. Joyeux Noël !