For a snack that’s sure to bring smiles, try this medley of popcorn and pecans covered in a sweet and buttery coating. You won’t be able to stop nibbling!
—Elmira Trombetti Paducah, KY
START TO FINISH: 25 min. • MAKES: 3 1/2 QUARTS
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
1. Place popcorn and pecans in a large bowl; set aside. Using 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 and stir in the maple flavoring. Quickly pour over the popcorn blend and mix well.
2. Transfer to baking sheets lined with waxed paper to cool. Break into clusters. Store in airtight containers.
NOTE We 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.