Gallery

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

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Yield:
Serves 9
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Nutrition Facts

318 calories; fat 17g; saturated fat 6g; protein 2g; carbohydrates 43g; fiber 2g; cholesterol 20mg; sodium 73mg.
Advertisement
Advertisement