Tuesday, May 17, 2005

Maple Popcorn Caramel Crunch

Maple Popcorn Caramel Crunch (Adapted from Canadian Living)

10 cups freshly popped popcorn
1 1/2 cups pecan halves, toasted
1 1/3 cups granulated sugar
16 tablespoons unsalted butter
1/4 cup pure maple syrup
1/4 cup corn syrup
1/2 teaspoon salt
1 teaspoon maple extract

Lightly coat a large shallow roasting pan with cooking spray. Add popcorn to the pan - break pecans in half lengthwise and toss on top. Set aside.

In a large saucepan, combine sugar, butter, maple syrup, corn syrup and salt. Bring mixture to a boil over medium heat - boil, stirring constantly, until a candy thermometer reads 300 degrees, about 10 to 12 minutes. Remove from the heat and stir in maple extract.

Working swiftly, but carefully, pour mixture over the popcorn in the roasting pan - stir to coat evenly. Set mixture aside and let cool - break into bite-size pieces.

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