A delightful twist on classic popcorn, combining the rich flavors of maple syrup and pecans for a sweet and crunchy treat.
Preheat your oven to 250°F (120°C) and grease a large roasting pan.
Greasing the pan prevents the caramel from sticking, making cleanup easier.
Spread the plain popcorn and halved pecans evenly in the greased roasting pan.
Ensure an even layer for consistent caramel coating.
In a large saucepan, combine the granulated sugar, unsalted butter, pure maple syrup, light corn syrup, and fine salt. Heat over medium heat, stirring constantly, until the mixture comes to a boil.
Use a heavy-bottomed saucepan to prevent burning.
Continue to cook the caramel mixture, stirring occasionally, until it reaches 300°F (149°C) on a candy thermometer.
Reaching the correct temperature ensures the caramel sets properly.
Remove the saucepan from the heat and stir in the maple extract.
Adding the extract off the heat preserves its flavor.
Quickly pour the caramel mixture over the popcorn and pecans in the roasting pan, stirring to coat evenly.
Work quickly to ensure the caramel doesn't harden before coating.
Bake the coated popcorn and pecans in the preheated oven for 45 minutes, stirring every 15 minutes.
Stirring during baking ensures even caramelization.
Remove the pan from the oven and let the popcorn cool completely. Break into pieces and serve.
Allowing the popcorn to cool ensures it becomes crisp and easy to handle.
