What’s going to be more American than candy corn? Are attempting maple pecan popcorn treats, for starters. They’re made with three substances—maple syrup, pecans, and popcorn—that originated in the Unique World.
Recipe recordsdata
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Total Time
1 hr (involves cooling)
Substances
About 8 cups straightforward popcorn
1 cup pecans (3 1/2 oz.), coarsely chopped and toasted
3/4 stick unsalted butter
1 1/2 cups pure maple syrup
1/2 teaspoon salt
Particular Instruments
A candy or deep-elephantine thermometer
Preparation
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Step 1
Toss popcorn and pecans in a mammoth bowl.
Step 2
Line backside of a 17-by 11-inch 4-sided sheet pan with foil, then lightly oil foil.
Step 3
Melt butter in a cramped heavy saucepan over medium warmth. Add maple syrup and salt and boil (peaceful over medium warmth), with out stirring, till thermometer registers 300°F, 15 to 20 minutes.
Step 4
Pour syrup over pecans and popcorn, stirring briskly with a lightly oiled spoon or silicone spatula to coat, then straight unfold popcorn in pan in 1 layer. Chilly entirely, then break into chew-dimension objects.
Cooks’ order:
Maple pecan popcorn retains in an airtight container at cool room temperature 1 week.
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