13 cups popped popcorn (about 1 standard bag of popped microwave popcorn)
1/2 cup salted butter
1/2 cup light brown sugar
6 Campfire® Maple Roasters
1/2 teaspoon maple extract
1/3 cup dried cranberries
1/3 cup chopped pecans
1/3 cup white chocolate chips, melted (optional)
Line a large baking sheet with parchment paper.
Place popped popcorn in a large bowl.
In a medium saucepan over medium heat, combine the butter and brown sugar and cook until the butter is melted.
Add marshmallows, stirring often until mixture is smooth. Cook caramel sauce for an additional minute or until bubbling. Remove pan from heat and stir in the maple extract.
Immediately pour the caramel over the popped corn and stir gently to cover all of the kernels.
Spread maple caramel corn onto the prepared baking sheet and sprinkle with the dried cranberries and pecan.
If desired, drizzle melted white chocolate over the maple caramel corn.
Allow the caramel to set up and enjoy!
I used 1 standard bag of salted microwave popcorn for this recipe.
If you cannot find Maple Roasters, you can use 12 Campfire® Regular Marshmallows.
Recipe by: My Baking AddictionClick here to print