Ingredients

• 8 cups popped Yellow Popcorn (100 g, about ½ cup unpopped)
• 1 package Maple Sea Salt Homestyle Granola (312 g)
• 1 cup Maple Syrup (237 mL)
• 1 cup Corn Syrup (237 mL)

Instructions

1. Preheat oven to 250°F.
2. Pop popcorn according to package directions and remove all unpopped kernels. Place popped popcorn and granola in a large roasting pan. Place the pan in the oven to keep everything warm while you make the caramel.
3. Cook maple syrup and corn syrup in a medium saucepan over medium heat, stirring occasionally. Once the temperature reaches 230-235°F on a candy thermometer, allow the mixture to cook for an additional 3 minutes.
4. Immediately pour over the popcorn mixture. Stir well to evenly coat. When the mixture is cool enough to handle, dip your hands in water, grab ½ cup of the mixture into your hands and form into a ball, making sure to press firmly so it holds together. Repeat!