knoshbox:

Bureau’s Sugar House of Old Lyme, Connecticut. Don Bureau started making maple syrup in the spring of 1993 with 300 maple tree taps. Over the last twenty years that number has grown to over 700 taps in Connecticut.
In 1999, after years of creating syrups and a range of maple sugar sweets, Don started producing kettle korn. He was the first in the world to sweeten it using his own local maple syrup instead of caramels or cane sugar. Most producers use brown sugars to get the color kettle korn is famous for; but Don has been using pure maple syrup since day one. 
Don uses a blend of several grades of syrup to get the perfect maple flavor in the coating, and it’s one that we just can’t get enough of. 
Pictured above you can see the maple syrup crystalizing onto the wooden paddle used to stir each batch. 

Sometimes it’s easy to forget we have such awesome things in CT.

knoshbox:

Bureau’s Sugar House of Old Lyme, Connecticut. Don Bureau started making maple syrup in the spring of 1993 with 300 maple tree taps. Over the last twenty years that number has grown to over 700 taps in Connecticut.

In 1999, after years of creating syrups and a range of maple sugar sweets, Don started producing kettle korn. He was the first in the world to sweeten it using his own local maple syrup instead of caramels or cane sugar. Most producers use brown sugars to get the color kettle korn is famous for; but Don has been using pure maple syrup since day one. 

Don uses a blend of several grades of syrup to get the perfect maple flavor in the coating, and it’s one that we just can’t get enough of. 

Pictured above you can see the maple syrup crystalizing onto the wooden paddle used to stir each batch. 

Sometimes it’s easy to forget we have such awesome things in CT.

(via knoshy)