Maple Madness

03/20/2026

Maple syrup is a big deal here in Vermont! As Vermonter’s we can always think of fun new ways to add maple syrup to our lives. After a long and cold winter, sweet sap flowing from local trees is a welcome early sign of spring. Governor Phil Scott actually taps a ceremonial tree at the start of each season, usually in early March and has proclaimed March as the official Maple month. Local sugarhouses usually hold a maple open house weekend in mid-March.

Here is some fun maple trivia:

VT is the top US producer of Maple Syrup, accounting for more than 50% of the maple syrup supply for the entire country.
In 2025 Vermont produced more than 3 million gallons of syrup and had an estimated 8.3 million taps out collecting sap.
It takes about 40 gallons of sap to make just 1 gallon of maple syrup.
The oldest tapped sugar maples in Vermont can be over 300 years old
Maple syrup weather requires a strict cycle of freezing nights and warm days to create pressure for sap flow.
Ideal conditions occur from sometime in February through April and can range from 3 to 8 weeks depending on how long the freeze/thaw weather cycle persists.
The Sugar Maple is Vermont’s state tree, designated in 1949.

Here at Halladay’s we use pure Vermont maple sugar solids in many of our most popular mixes. We have included both sweet and savory maple-based recipes for you to enjoy in the blog this week.

Maple Bacon Chex Mix

2 cups Corn Chex Cereal

2 cups Wheat Chex Cereal

2 cups Rice Chex Cereal

1 cup nuts of choice

1 cup pita chips, pretzels or bagel chips, crumbled

1/2 stick butter

2 Tbsp. maple syrup

2 Tbsp. Halladay's Maple Bacon Seasoning

Combine cereals, nuts, and pita chips in a medium bowl. Melt butter then add maple syrup and Maple Bacon Seasoning. Pour melted butter mixture over the cereal mix, stirring as you go. Microwave mixture on high for a total of about 3 minutes; pausing to stir after each minute. Pour onto a cookie sheet and let cool. Store in a sealed container until you are ready to serve.

Maple Bacon Deviled Eggs

6 eggs, hard boiled and peeled

1 to 2 Tbsp. Halladay's Maple Bacon Seasoning

3 Tbsp. mayo

1 Tbsp. white or apple cider vinegar

Salt and pepper to taste

2 pieces of bacon, crisply cooked and crumbled, for garnish (optional)

Cut cooked eggs in two, removing the yolks and setting aside the whites. Crush yolks with a fork, add Halladay's Maple Bacon Seasoning, mayo, vinegar, salt and pepper to taste. Fill egg whites with yolk mixture. Sprinkle cooked bacon crumbles on top, if desired.

Maple Bacon Roasted Sweet Potatoes

4 sweet potatoes, peeled and cut into 1” cubes

3 Tbsp olive oil

1-2 Tbsp Halladay’s Maple Bacon Dip and Seasoning Blend

Preheat oven to 375°F. Toss potatoes with olive oil and seasoning blend. Spread in single layer on cookie sheet. Roast in the oven for 30 to 35 minutes, flipping once halfway through, until potatoes are lightly browned and soft.

Maple Bacon Broccoli Salad

1 cup mayo (or 1/2 cup mayo and 1/2 cup Greek yogurt)

2 Tbsp Halladay's Maple Bacon Seasoning

2 Tbsp red or white wine vinegar

2-3 Tbsp sugar

5-6 cups broccoli florets

1 cup cheddar cheese, shredded

1/2 cup dried cranberries

1/3 cup toasted pecans or sunflower seeds

Combine first four ingredients to make the dressing, mix well and set aside. Assemble salad ingredients in a bowl, mix and toss with prepared salad dressing.

Maple Cheesecake

8 oz cream cheese, softened

8 oz container Cool Whip

1 package Halladay's Maple Cheesecake Mix

8" graham cracker crust or prepared pie shell

Combine Maple Cheesecake mix with softened cream cheese; fold in Cool Whip. Pour into pie shell or crust and chill.