2000s Recipes + Menus

Maple Pecan Popcorn

Makes about10 cups
  • Active time:35 min
  • Start to finish:1 hr (includes cooling)
What could be more American than candy corn? Try maple pecan popcorn treats, for starters. They’re made with three ingredients—maple syrup, pecans, and popcorn—that originated in the New World.
  • About 8 cups plain popcorn
  • 1 cup pecans (3 1/2 oz), coarsely chopped and toasted (see Tips)
  • 3/4 stick unsalted butter
  • 1 1/2 cups pure maple syrup
  • 1/2 teaspoon salt
  • Equipment:

    a candy or deep-fat thermometer
  • Toss popcorn and pecans in a large bowl.
  • Line bottom of a 17- by 11-inch 4-sided sheet pan with foil, then lightly oil foil.
  • 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.
  • 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.
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