Wednesday, October 31, 2007

Maple Pecan Popcorn


A fun variation on caramel popcorn. Warning: watch the syrup & butter closely so it doesn't burn!! I had to throw out my first attempt {I think I had the heat up too high the first time, too}.

1 cup pecans (3 1/2 oz), toasted and coarsely chopped
About 8 cups plain popcorn
3/4 stick (6 tablespoons) unsalted butter
1 1/2 cups pure maple syrup
1/2 teaspoon salt
a candy thermometer


1. Toss together pecans and popcorn in a large bowl.

2. Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon.

3. Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Add syrup and salt, then boil, without stirring, until mixture registers 300°F on thermometer, 15 to 20 minutes.

4. Pour syrup over pecans and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan. Cool completely, then break into bite-size pieces.

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1 comment:

  1. This popcorn is so yummy! We made it for our Sunday Night snack while we watch Amazing Race. Thanks for the recipe!

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