FBD

BUTTER CRUNCH

GreekVegetarianIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 0 each C. pecan halves, toasted
  • 10 each C. popped unsalted popcorn
  • 1 each C. granulated sugar
  • 1 each C. unsalted butter
  • 0.3 each C. light corn syrup
  • 2 each T. maple syrup

Instructions

  1. 1

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

  2. 2

    Grease a large bowl.

  3. 3

    Toss together pecans and popcorn in prepared bowl.

  4. 4

    Combine sugar, butter, corn syrup and maple syrup in a heavy 2-quart saucepan.

  5. 5

    Cook over medium-high heat, stirring constantly until mixture reaches 225ºF on a candy thermometer.

  6. 6

    Pour over popcorn mixture, stirring to coat.

  7. 7

    Spread on prepared jellyroll pan.

  8. 8

    Cool completely.

  9. 9

    Break into pieces.

Tags

greekpopcorn-n-more