Whisk together Polly’s pure maple syrup and the cinnamon, set aside. In a good sized pot on the stove, put your oil and start heating it.
Put a couple of popcorn kernels in the pot. Once these kernels pop, add the rest of your popcorn.
Quickly add your syrup and cinnamon mixture and cover. Keep the pot moving CONSTANTLY over medium high heat to prevent burning.
Once the popping slows down pull the popcorn off the heat and immediately dump it into a bowl to cool. It will be hot, so don’t eat or touch right away!
We also did this and made them a little spicy, to do this, omit the cinnamon, follow the same process, but once you have about half the popcorn popped, add some Maple Sriracha– cover and be careful! The air will get a bit “peppery” so be careful! Adding the Sriracha with the syrup didn’t work for us, as it basically cooled the oil off too much. But adding it when the popcorn was half done was fine!
These cookies combine salty and sweet in such a unique way. When one of our chefs proposed the idea, I was a skeptic. After tasting them though I am a believer! The texture is perfection and the corn flavor is complimented by both the maple and the butter that comes through in this recipe. I encourage you to try these wonderful cookies, and then I encourage you to get some salted caramel ice cream and put it between two of these cookies, if you want to go way over the top with them.
Long has this dessert been a staple here at Polly’s. So many folks save room for a slice, or bring a slice home to enjoy later after the pancakes have worn off. Decadent, rich, creamy, and of course, deliciously maple flavored are just a few ways to describe this Maple Pecan Cheesecake.
Preheat your oven to 325 F. In a food processor- process to course crumbs:
1 Cup of graham cracker crumbs
3/4 cup of pecans
1/2 cup of melted butter
Once combined, press the above mixture into a spring-form pan, bringing it an inch or so up the side of the pan.
Whip together the following in a mixer:
1/2 Cup of Softened Butter
2 lbs of softened cream cheese
1 cup plus 2 Tbsp of sugar
4 eggs, add 1 at time
1 tsp vanilla extract
2 Tbsp lemon juice
Once beaten together well, scrape the sides of the bowl and pour into the crust and spring-form pan. Pour 1/2 cup of Polly’s Maple Syrup on top and gently cut it in. There will be a “swirl” remaining on top.
Bake at 325 F for 1 hour, or until the cheesecake no longer jiggles. Wrap the spring form pan in aluminum foil or place a baking sheet under your cheesecake to catch butter. Turn your oven off, but leave the cheesecake in for another 45 minutes before removing (this will allow it to cool slower and it will be less likely to split. Wait until cheesecake is COMPLETELY COOL to slice. Slice and enjoy!