Maple-Pecan Popcorn

Maple-Pecan PopcornRecipe

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Serves 9

Cost per Serving:



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8 cups plain popped popcorn
1 cup pecan pieces, toasted
6 tablespoons unsalted butter
1 1/2 cups pure maple syrup
1/2 teaspoon maple extract
1/2 teaspoon cinnamon


Prep: 15 Minutes
Cook: 25 Minutes

1. Line a rimmed baking sheet with parchment. Lightly oil a rubber spatula. Combine popcorn and nuts in a large bowl.

2. Melt butter in a heavy 2 1/2-quart saucepan over medium-high heat. Add maple syrup. Clip a candy thermometer to side of pan. Add 1/2 tsp. salt and bring to a boil. Reduce heat to medium to maintain a gentle boil and cook without stirring until thermometer registers 290ºF, 22 to 25 minutes. Watch syrup carefully toward the end to avoid scorching.

3. Remove syrup from heat. Stir in maple extract and cinnamon, then pour over popcorn mixture, stirring with spatula to help coat. Season with salt. Spread on lined baking sheet. Allow to cool completely before breaking into bite-size pieces. Store in an airtight container at room temperature for up to 3 days.

Created date

December 2014

Nutritional Information

Calories 318
Fat 17 g
Satfat 6 g
Protein 2 g
Carbohydrate 43 g
Fiber 2 g
Cholesterol 20 mg
Sodium 73 mg