The smell of hot maple sugar and popcorn filled the air as they approached the platform…
A proper-looking, older gentleman stepped up to Cassandra, Hunter, and Morgan with a tray stocked with dazzling trinkets and sweet treats. Cassandra spoke to the vendor, and the man handed her a bag of maple pecan popcorn still steaming in the February chill. She paid him then turned and handed it to Morgan. — The Invitation (RIVETED, Book #1)
Maple Pecan Popcorn
We prefer to use an air popper for popping our popcorn and like to add the Garam Masala and Chipotle together and put it into the maple syrup concoction before adding the popcorn. If you prefer a no-spice Wicked NightCarnivale treat, then omit the spice from your recipe.
Ingredients
- Items needed:
- Soup pot
- Candy Thermometer
- Wooden Spoon
- Non-stick Cookie sheet
- Ingredients
- About 8 cups plain popped popcorn
- 1 cup toasted pecans, coarsely chopped
- 3/4 stick unsalted butter
- 1 1/2 cups pure maple syrup
- 1/2 teaspoon salt
- Pinch of garam masala (optional)
- Pinch of ground chipotle (optional)
- Equipment: a candy or deep-fat thermometer
Instructions
1. Line bottom of a large (13" x 9" x 1") sheet pan with foil.
2. Lightly oil the foil so the Maple Pecan Popcorn does not stick when cooling.
3. Melt butter in a tall pot over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 270°F, 15 to 20 minutes.
4. Remove from the hot stove burner.
5. Toss pecans and spice (optional) into the pot, and use a silicone spatula to gently stir the hot liquid a few times before dumping the air-popped popcorn into the tall pot.
6. Using a silicone spatula, stir briskly to coat all popcorn with the maple pecan concoction then immediately spread onto the oil sheet pan in one layer and let cool.
7. Once cool, break the popcorn into pieces.
8. Dole out these delectable creations in festive popcorn bags. Enjoy!
Notes
Keeps for 1 week in an air-tight container if it can keep from being eaten!
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