Maplefest offers opportunity for popcorn treat

This weekend clocks move forward an hour which can wreak havoc on bedtimes and routines in my house and is, in my opinion, pure poppycock.

Poppycock refers to rubbish or nonsense but it is also a brand of candied popcorn made with popcorn, nuts and a candy glaze.

Popping corn is one of the oldest varieties of corn and for the most part is like all varieties of corn with the difference being in its hull. Popcorn kernels are covered with a hard waterproof shell that contains the corn’s starch, oil and moisture. When the kernels are heated the moisture trapped inside them turns to steam and softens the internal starch while increasing its internal pressure. The pressure contained inside the kernel can exceed 135 psi, or four times that of a car tire. Combine this internal pressure while heating the kernel to temperatures in excess of 200 degrees C and the kernels begin to pop, or more accurately, explode.

Popped corn kernels are called flakes and come in two varieties.

Butterfly flakes look like they have randomly placed wings shooting out of them and are praised for their texture and mouth feel.

Mushroom flakes look like a mushroom cap or small ball and are preferred to be used in candied popcorn preparations. Naturally grown popcorn cobs will produce both types of flakes where hybrid varieties have been developed to consistently produce only one type.

Popcorn popped by hot air poppers is the healthiest way to prepare popcorn, which is naturally high in fibre, contains no fat, salt or sugar and is low in calories.

Unfortunately we are hardwired to crave fat, sugar, and salt which we often add to our prepared popcorn in increasingly excessive amounts.

A handful of popcorn growers produce Ontario-grown popcorn as southwestern Ontario is the only place in Canada with a long enough season to grow popcorn.

Jones Popcorn is a family operated, pesticide free popcorn farm that processes their products from start to finish on their farm near Leamington. Their products are conveniently available online.

This weekend also sees Mclean Berry Farm kicking off its 24th Annual Buckhorn Maplefest so I suggest you get out to their Sugar Shack and bring home a 2017 vintage of pure Canadian Maple Syrup and make your own candied Maple Caramel Popcorn. 6 liters of popped popcorn 2 cups brown sugar 1 cup butter 1⁄2 cup maple syrup 1⁄2 tsp. baking soda 1⁄2 tsp. salt 1 tsp. vanilla 1 cup peanuts or almonds Method: Pop the popcorn and set it aside in large mixing bowls. Combine the brown sugar, butter and syrup in a large sauce pot and bring it to a gentle boil over medium heat. Let it boil for about 5 minutes, without stirring or agitation, but keep an eye on it so that it does not boil over. Remove the pot from the heat and gently stir in the baking soda, salt, vanilla and peanuts.

Be very cautious while handling the boiled sugar mixture as sugar burns are the worst!

Pour the syrup over the popcorn and mix it well. Evenly spread the popcorn mixture over parchment lined baking trays. Bake them at 250 degrees F for 1 hour while giving it a good stir every 15 minutes. Once cooled you can snack away on it and store the leftovers in sealed plastic bags.