Maple Crunch Popcorn
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
Total TimePrep/Total Time: 25 min.
- 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.
Editor's NoteWe recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts3/4 cup: 270 calories, 19g fat (7g saturated fat), 27mg cholesterol, 205mg sodium, 25g carbohydrate (19g sugars, 1g fiber), 1g protein.
Originally published as Maple Popcorn Caramel Crunch in Holiday & Celebrations Cookbook 2010
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