Maple Pecan Popcorn

Ingredients :

    • About 8 cups plain popcorn
    • 1 cup pecans (3 1/2 ounces), coarsely chopped and toasted
    • 3/4 stick unsalted butter
    • 1 1/2 cups pure maple syrup
    • 1/2 teaspoon salt
  1. Special Equipment
    • A candy or deep-fat thermometer



    1. Toss popcorn and pecans in a large bowl.
    2. Line bottom of a 17-by 11-inch 4-sided sheet pan with foil, then lightly oil foil.
    3. Melt butter in a small heavy saucepan over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 300°F, 15 to 20 minutes.
    4. Pour syrup over pecans and popcorn, stirring briskly with a lightly oiled spoon or silicone spatula to coat, then immediately spread popcorn in pan in 1 layer. Cool completely, then break into bite-size pieces.
Cooks’ note:
Maple pecan popcorn keeps in an airtight container at cool room temperature 1 week.