Makesabout 10 cups
- Active Time:35 min
- Start to Finish:1 hr (includes cooling)
pecans (3 1/2 oz), toasted and coarsely chopped
(6 tablespoons) unsalted butter
pure maple syrup
a candy thermometer
Toss together pecans and popcorn in a large bowl.
Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon.
Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Add syrup and salt, then boil, without stirring, until mixture registers 300°F on thermometer, 15 to 20 minutes.
Pour syrup over pecans and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan. Cool completely, then break into bite-size pieces.
Cook's Note: Toast nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.