Maple Pecan Popcorn Recipes

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MAPLE PECAN CARAMEL CORN



Maple Pecan Caramel Corn image

Made from a combination of maple syrup and brown sugar, the rich, buttery caramel on this popcorn has a brittle, candy-like crunch that's heightened by plenty of toasted pecans added alongside. (Cracker Jack fans can substitute roasted, salted peanuts.) A small amount of baking soda keeps the caramel from becoming sticky, but note that you'll need an instant-read thermometer to yield the best result. If you'd rather use an air popper to prepare your popcorn, you can - just skip Step 2. The caramel corn will keep in an airtight container for at least a week.

Provided by Melissa Clark

Categories     snack, candies, dessert

Time 1h

Yield About 12 cups

Number Of Ingredients 9

3 tablespoons neutral oil, such as grapeseed or sunflower
1/3 cup popcorn kernels
1 cup toasted pecans (see Tip)
1/2 cup maple syrup
6 tablespoons unsalted butter
1/3 cup light brown sugar
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon baking soda

Steps:

  • Heat oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking sheet.
  • In a large pot with a tight-fitting lid, heat oil and 3 popcorn kernels over medium-high with lid on top. When kernels pop, add remaining kernels to pot, lower heat to medium-low, and crack the lid open a sliver, facing away from you, to release steam. (Alternatively, you could cover the pot with a mesh deep-frying screen, or an upside-down colander or strainer.) Cook, shaking the pot occasionally, until the popping stops.
  • Transfer popcorn to a heatproof bowl, discarding any unpopped kernels. Add nuts to bowl.
  • In a medium pot, bring maple syrup, butter and brown sugar to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy). Continue cooking, stirring constantly, until the mixture reaches 240 degrees on an instant-read thermometer. Remove from heat, and stir in salt, vanilla and baking soda. (Mixture may bubble up.)
  • Immediately pour hot syrup over popcorn mixture, and use a spatula to mix it well. Scrape popcorn onto prepared baking sheet in one layer. Bake, rotating the pan after 15 minutes, for 25 to 35 minutes. You'll know it's done when you can remove a piece of the popcorn, and after letting it cool for about a minute, it's crisp when you bite into it. Taste and sprinkle lightly with more salt if you like. Let cool before serving.

MAPLE PECAN POPCORN



Maple Pecan Popcorn image

What could be more American than candy corn? Try maple pecan popcorn treats, for starters. They're made with three ingredients-maple syrup, pecans, and popcorn-that originated in the New World.

Provided by Melissa Roberts

Categories     Kid-Friendly     Halloween     Pecan     Party     Maple Syrup     Candy Thermometer     Butter     Gourmet

Yield Makes about 10 cups

Number Of Ingredients 7

About 8 cups plain popcorn
1 cup pecans (3 1/2 ounces), coarsely chopped and toasted
3/4 stick unsalted butter
1 1/2 cups pure maple syrup
1/2 teaspoon salt
Special Equipment
A candy or deep-fat thermometer

Steps:

  • Toss popcorn and pecans in a large bowl.
  • Line bottom of a 17-by 11-inch 4-sided sheet pan with foil, then lightly oil foil.
  • Melt butter in a small heavy saucepan over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 300°F, 15 to 20 minutes.
  • Pour syrup over pecans and popcorn, stirring briskly with a lightly oiled spoon or silicone spatula to coat, then immediately spread popcorn in pan in 1 layer. Cool completely, then break into bite-size pieces.

MAPLE CRUNCH POPCORN



Maple Crunch Popcorn image

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

Provided by Taste of Home

Categories     Snacks

Time 25m

Yield 3-1/2 quarts.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 270 calories, Fat 19g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 205mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.

MAPLE PECAN POPCORN



Maple Pecan Popcorn image

Categories     Candy     Nut     Super Bowl     Thanksgiving     Kid-Friendly     Quick & Easy     Back to School     Pecan     Fall     Maple Syrup     Candy Thermometer     Gourmet     Small Plates

Yield Makes about 10 cups

Number Of Ingredients 7

1 cup pecans (3 1/2 oz), toasted and coarsely chopped
About 8 cups plain popcorn
3/4 stick (6 tablespoons) unsalted butter
1 1/2 cups pure maple syrup
1/2 teaspoon salt
Special Equipment
a candy thermometer

Steps:

  • Toss together pecans and popcorn in a large bowl.
  • Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon.
  • Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Add syrup and salt, then boil, without stirring, until mixture registers 300°F on thermometer, 15 to 20 minutes.
  • Pour syrup over pecans and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan. Cool completely, then break into bite-size pieces.

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