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5 cups popped corn
1/2 cup pure Vermont maple syrup
1/2 cup chopped nuts
1 tbsp vegetable oil

Lightly butter or oil the inside of a large bowl. Butter a large spoon. Set aside. Place syrup in a heavy saucepan. Bring to a boil over medium high heat reduce heat to medium low and continue boiling until it reaches 236 on candy thermometer. Place popcorn and nuts in large bowl, drizzle syrup over—mix well—after mixture cools a little, form into balls.

Hosea Ranney