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    • 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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