Salted Maple Pecan Caramel Corn

1. 1

   Spray a large metal mixing bowl and a wooden spoon with non-stick spray.

2. 2

   Add the popped popcorn and pecans into the bowl and toss together.

3. 3

   In a small non-stick saucepan over medium heat, add the butter, syrup, extract and salt.

4. 4

   Bring to a boil and cook until the mixture registers 300 F on a candy thermometer.

5. 5

   Immediately pour the hot caramel over the popcorn and pecans and use the wooden spoon to stir quickly until everything is nicely coated.

6. 6

   Immediately spread the mixture out onto a large baking sheet and allow it to cool completely.

7. 7

   Break the popcorn into smaller pieces and serve or store in an airtight container or bag.

8. 8

   Adapted from Gourmet.

* Per serving · 4 servings · Values may vary.

No additional tips available.