For a snack that's sure to bring smiles, try this medley of popcorn and pecans covered in a sweet and buttery coating.—Elmira Trombetti, Paducah, Kentucky
- 10 cups popped popcorn
- 1-1/2 cups pecan halves, toasted
- 1-1/3 cups sugar
- 1 cup butter, cubed
- 1/4 cup maple syrup
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1 teaspoon maple flavoring
- Place popcorn and pecans in a large bowl; set aside. In a large heavy saucepan, combine the sugar, butter, maple syrup, corn syrup and salt. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in maple flavoring. Quickly pour over popcorn mixture and mix well.
- Transfer to baking sheets lined with waxed paper to cool. Break into clusters. Store in airtight containers. Yield: 3-1/2 quarts.
Originally published as Maple Crunch Popcorn in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p193
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