Zutaten für Maple Popcorn
- 10 cups popped popcorn
- 1 cup pecan halves
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup pure maple syrup
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon pure maple extract
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Zubereitung von Maple Popcorn
- Preheat oven to 250°F (120°C).
- Grease a large, shallow roasting pan. Add 10 cups of popped popcorn and 1 cup of pecan halves.
- In a large, heavy-bottomed saucepan, combine 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, 1/2 cup pure maple syrup, 1/4 cup light corn syrup, and 1/4 teaspoon salt.
- Cook over medium heat, stirring constantly, until the mixture reaches 300°F (150°C) on a candy thermometer (approximately 10-12 minutes).
- Remove from heat and immediately stir in 1 teaspoon pure maple extract.
- Pour the hot maple mixture evenly over the popcorn and pecans in the prepared pan, stirring gently to coat completely.
- Spread the popcorn in a single layer to cool completely. (This prevents sticking).
- Once cooled, break into pieces and store in an airtight container at room temperature for up to one week.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
137g
Fat
63g
Carbs
15g
