Maple Popcorn Recipe

Indulge in this irresistible Maple Pecan Popcorn recipe, originally featured in the April 2007 issue of Coup de Pouce! This recipe makes a generous batch, perfect for sharing (or keeping all to yourself!). Enjoy the crunchy pecans and rich maple flavor. Stays fresh at room temperature for up to a week!

Prep Time 15 mins

Cook Time 27 mins

Calories 453.2 kcal

Protein 5g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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.