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Maple Pecan Caramel Corn

Maple pecan caramel corn is irresistibly sweet, buttery, chock full of nuts and ever so easy to make if you  are hunting for the food gifts to put together for friends- or just yourself.
Maple Pecan Caramel Corn

Maple Pecan Caramel Corn

By Sue Lau |  Palatable Pastime

My  recipe of the day with Foodie Extravaganza celebrates National  Maple Syrup  Day by combining the delicious sweetness of maple syrup with popcorn for an easy to make holiday treat.

So Easy!

And ever so easy to make,  in about five minutes on the stove. The bulk of the time is in the oven with an occasional  stir, so you can be certain your popcorn won’t end up nasty and sticky.

Nice and Buttery

This has a real good butter flavor to it, which I like, as  I am fond of butter toffee popcorn. I love all the pecans, but you can feel free to use other nuts as well, such as peanuts, or cashews. Whatever you have.

Using the maple syrup cuts out the need for corn syrup, which is a plus for many people.

Maple Pecan Caramel Corn

This week we are celebrating National Maple Syrup Day with all things Maple for #Foodie Extravaganza

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Maple Pecan Caramel Corn

Maple Pecan Caramel Corn

Prep Time10 mins
Cook Time8 mins
Dry Baking Time1 hr
Course: Dessert
Cuisine: American
Keyword: Caramel Corn, Popcorn
Servings: 18 cups
Author: Sue Lau

Equipment

  • silpat baking sheets

Ingredients

  • 1 cup unsalted butter 2 sticks
  • 2 cups brown sugar
  • 1/2 cup maple syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 16 cups popped popcorn
  • 2-1/2 cups coarsely chopped pecans

Instructions

  • Preheat oven to 250 degrees F.
  • Place popcorn in a large mixing bowl with enough room to stir (or use two and have a helper).
  • In a medium saucepan over medium heat, melt butter.
  • Stir in brown sugar, maple syrup and salt.
  • Bring to a boil, and cook, stirring, for five minutes. Remove from heat and stir in the baking soda, and vanilla and maple extracts.
  • Pour mixture over popcorn and pecans, and stir, tossing to coat as completely as you can.
  • Place on two rectangular baking sheets lined with silpat and bake in preheated oven, stirring every 15 minutes, for 1 hour.
  • Remove from oven and let cool completely before breaking into pieces.

Notes

From the kitchen of palatablepastime.com

Maple Pecan Caramel Corn

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