• Butter Crunch

    Butter Crunch Popcorn


    1 1/2 cups pecan halves, toasted
    10 cups popped unsalted popcorn
    1 cups granulated sugar
    1 cup unsalted butter
    1/4 cup light corn syrup
    2 tablespoons maple syrup

    Grease a 15 x 10 x 1-inch jellyroll pan; set aside. Grease a large bowl.

    Toss together pecans and popcorn in prepared bowl. Combine sugar, butter, corn syrup and maple syrup in a heavy 2-quart saucepan.
    Cook over medium-high heat, stirring constantly until mixture reaches 225 degrees F on a candy thermometer.
    Pour over popcorn mixture, stirring to coat.
    Spread on prepared jellyroll pan. Cool completely. Break into pieces.
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