Maple Pecan Caramel Corn
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
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