Prep 15 mins
Cook 12 mins
This is from the issue of April 2007 of Coup de Pouce. This gives a lot of popcorn. But it's good up to 1 week at room temperature.
- 10 cups plain popped popcorn (around 1/2 cup of unpopped popcorn)
- 1 1⁄2 cups pecans, cut in half on the length
- 1 1⁄3 cups sugar
- 1 cup butter
- 1⁄4 cup maple syrup
- 1⁄4 cup corn syrup
- 1⁄4 teaspoon salt
- 1 teaspoon maple extract
- In a greased large roasting pan not too deep, mix popped popcorn and pecans. Set aside.
- In a large saucepan with thick bottom, mix sugar, butter, maple syrup, corn syrup and salt. Bring to boil at medium heat. Let simmer, always stirring, 10 to 12 minutes or until a candy thermometer reaches 300 F (149 C). Remove from the heat. Add maple extract and stir. Pour the mixture on the plain popped popcorn and stir to coat well. Let cool. Break off and it’s ready. (you can do this in advance and put it in an hermetic container. It will be good up to 1 week at room temperature.
Made as a snack for a bridal shower. Everyone was asking for the recipe. This stuff is amazing. My kids call it "crack corn"
This is delicious popcorn! So tasty and full of flavor. Love the pecans in this! Thanks for sharing. Made for Gimme 5 tag.
Great snack to make for a night of watching movies. I left the pecans out because I was going to share this with my in-laws and my FIL can't have nuts. The maple flavor was a tad to strong for me. I think next time I will replace the maple extract with vanilla. Made for April, 2009 Bevy Tag.