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+ servings

Maple Pecan Caramel Corn

Sue Lau
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Prep Time 10 mins
Cook Time 8 mins
Dry Baking Time 1 hr
Course Dessert
Cuisine American
Servings 18 cups


  • silpat baking sheets


  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword Caramel Corn, Popcorn
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