Maple Popcorn

1 cup maple syrup

1 tablespoon butter

3 tablespoons water

3 quarts popped corn, cereal, nuts

Clean, brown paper bags (grocery size)

Boil syrup, butter and water until it reaches 234 to 240 degrees on a candy thermometer, or until it reaches the soft ball stage when a small amount is dipped into cold water. Pour over popped corn mixture in clean brown paper bag. Close bag and shake until mixture is well coated.

To get a crispier texture, place in a clean bag in the microwave oven. (You may have to trim off the top portion of the bag with scissors to make it fit. Fold it over to close.) Microwave for 1 to 2 minutes. Remove from microwave, break up clusters into small pieces, and place in airtight container.