Butter Crunch

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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.

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4006 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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