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Maple Pecan Popcorn

Maple Pecan Popcorn


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Ingredients

  • 1 Cup pecans, toasted and chopped coarsely
  • 8 Cups popped plain popcorn
  • Cooking spray
  • 6 Tablespoons unsalted butter
  • 1/5 Cup pure maple syrup
  • 1/2 Teaspoon salt

Directions

Toss the pecans and popcorn in a large bowl. Line a large shallow baking pan with foil, then lightly oil the foil and a wooden spoon. Melt the butter in a 1- to 1 ½-quart heavy saucepan over medium heat. Add the syrup and salt, then boil, without stirring, until the mixture registers 300 degrees on a candy thermometer, 15-20 minutes.

Pour the syrup over the pecans and popcorn, stirring briskly with the oiled spoon to coat. Immediately spread the popcorn in a baking pan. Cool completely then break into bite-sized pieces.

Nutritional Facts

Servings10

Calories Per Serving181

Folate equivalent (total)4µg1%


Maple Pecan Popcorn

Two bits, four bits, six bits, a dollar all for the Maple Pecan Popcorn stand up and holler!

(standing up, hollering as loud as I can)

This Maple Pecan Popcorn is quick, easy, delicious and the PERFECT component to your next tailgate, or homegate, or football watching party. Whatever it is you call gathering around a sporting event, you’re going to want some Maple Pecan Popcorn.

It’s the perfect combination of salty and sweet and it’s pretty much a crowd pleaser for anyone and everyone. Everyone, of course, meaning those without nut allergies. The good news for them is you could simply have Maple Popcorn and skip the pecans.

The other thing I love about this popcorn, (as if it’s deliciousness and flexibility weren’t enough) is that it is so darn easy to prepare.

We’re talking pop some popcorn, and stir in some ingredients easy.


By Sue Lau | Palatable Pastime

My recipe of the day with Foodie Extravaganza celebrates National Maple Syrup Day by combining the delicious sweetness of maple syrup with popcorn for an easy to make holiday treat.

So Easy!

And ever so easy to make, in about five minutes on the stove. The bulk of the time is in the oven with an occasional stir, so you can be certain your popcorn won’t end up nasty and sticky.

Nice and Buttery

This has a real good butter flavor to it, which I like, as I am fond of butter toffee popcorn. I love all the pecans, but you can feel free to use other nuts as well, such as peanuts, or cashews. Whatever you have.

Using the maple syrup cuts out the need for corn syrup, which is a plus for many people.

This week we are celebrating National Maple Syrup Day with all things Maple for #Foodie Extravaganza


How to Make It

Heat a Dutch oven over medium-high heat. Add oil to pan swirl to coat. Add popcorn cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops.

Combine sugar and next 4 ingredients (through salt) in a medium, heavy saucepan coated with cooking spray. Cook over medium-high heat until a candy thermometer registers 275°F. Remove from heat stir in vanilla. Add pecans to popcorn. Immediately pour hot syrup over popcorn toss well to coat using a silicone spatula coated with cooking spray. Cool slightly (about 1 to 2 minutes). Carefully form mixture into 12 balls, being careful not to compact too tightly place a skewer into each ball, if desired.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016 ,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice


Maple Cinnamon Pecan Popcorn

There are so many national food days that I can’t keep track of them, and half of them I didn’t even know existed. I apologize for not posting this delicious maple cinnamon pecan popcorn yesterday, but by the time I figured out that it was national popcorn day it was too late. Even though it’s a day late you should still make this popcorn.

It makes a great snack or appetizer for a party, like a Super Bowl party! I’m pretty excited for the Super Bowl this year. The Broncos finally made it! The orange and blue colors were everywhere here in Denver and Highlands Ranch over the weekend. Yesterday is was so nice outside that we had the windows open while the game was going on. Every time the Broncos made a touchdown you could hear the cheers from all of our surrounding neighbors, it was pretty entertaining.

Back to the maple cinnamon pecan popcorn and why you need to make it for your Super Bowl party. The popcorn is a perfect combination of sweet, salt, and crunch, something that most people enjoy, especially me! To make the popcorn I took a 1/4 cup of popcorn kernels and popped them in my air popper. I then poured a 1/4 cup of maple syrup into a small saucepan along with some salt and cinnamon. I brought the mixture to a boil and then added a tablespoon of butter. It bubbles up like caramel does when you make it. I then turned the heat down to low and let it cook for a couple minutes until it had thickened slightly. I poured in a 1/4 cup of toasted, chopped pecans to the syrup mixture and then poured it all over my popcorn. It was VERY sticky. To get the popcorn to be less sticky I put it on a lined cookie sheet and baked it at 325 degrees for about 5-8 minutes.

After it had cooled, it was no longer sticky, just crunchy, salty, and sweet! If you enjoy sweet and salty popcorn I highly recommend this addictive snack!


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  • 6 tablespoons unsalted butter
  • 6 tablespoons pure maple syrup
  • 2 cups pecans, lightly crushed
  • Kosher salt
  • 1/2 cup popcorn kernels, popped (about 8 cups popped)

In a small saucepan, melt butter over medium-high heat, stirring and swirling, until foaming has subsided and milk solids have turned a chestnut-brown color, about 3 minutes.

Add maple syrup and stir to combine.

Add pecans and cook, stirring, until a caramel forms and thickens enough to briefly leave a trail when a spoon is scraped along the bottom of the saucepan, about 4 minutes. Season with salt.

Place popped popcorn in a large mixing bowl and drizzle caramel mixture and nuts all over, tossing as you go, until popcorn is evenly coated in caramel. Season with salt, if necessary. Refrigerate popcorn until caramel is set, about 10 minutes. Toss to break up any clumps and serve. Popcorn can be refrigerated in a zipper-lock bag overnight.


Maple Pecan Popcorn

We prefer to use an air popper for popping our popcorn and like to add the Garam Masala and Chipotle together and put it into the maple syrup concoction before adding the popcorn. If you prefer a no-spice Wicked NightCarnivale treat, then omit the spice from your recipe.

Ingredients

  • Items needed:
  • Soup pot
  • Candy Thermometer
  • Wooden Spoon
  • Non-stick Cookie sheet
  • Ingredients
  • About 8 cups plain popped popcorn
  • 1 cup toasted pecans, coarsely chopped
  • 3/4 stick unsalted butter
  • 1 1/2 cups pure maple syrup
  • 1/2 teaspoon salt
  • Pinch of garam masala (optional)
  • Pinch of ground chipotle (optional)
  • Equipment: a candy or deep-fat thermometer

Instructions

1. Line bottom of a large (13" x 9" x 1") sheet pan with foil.

2. Lightly oil the foil so the Maple Pecan Popcorn does not stick when cooling.

3. Melt butter in a tall pot over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 270°F, 15 to 20 minutes.

4. Remove from the hot stove burner.

5. Toss pecans and spice (optional) into the pot, and use a silicone spatula to gently stir the hot liquid a few times before dumping the air-popped popcorn into the tall pot.

6. Using a silicone spatula, stir briskly to coat all popcorn with the maple pecan concoction then immediately spread onto the oil sheet pan in one layer and let cool.

7. Once cool, break the popcorn into pieces.

8. Dole out these delectable creations in festive popcorn bags. Enjoy!

Notes

Keeps for 1 week in an air-tight container if it can keep from being eaten!


Maple Glazed Pecans Recipe

I'm crazy about these glazed pecans. They make everything more delicious– I like them on top of ice cream and cakes, in salads, mixed into yogurt, in snack mix and popcorn, on my peanut butter smeared apple, and about a million other ways. If you can eat it, maple glazed pecans will make it better. Period.

Not to mention, they're pretty awesome to snack on all on their own!

Know what else I love about these glazed pecans?

You guessed it: they are so incredibly easy to make. The whole process from start to finish takes about 20 minutes (only 2-3 minutes of that is actual hands-on time), and it really doesn't make much of a mess at all. I dirtied one medium saucepan, a rubber spatula, and a tablespoon. That's it.